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Maple Sous Vide Nectarine | Recipe by sousvidetools.com

Maple Sous Vide Nectarine with Glazed Almond Sabayon and Pomegranate

Maple Sous Vide Nectarine with Glazed Almond Sabayon and Pomegranate Fruits
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour



  • 6 x Ripe Nectarines
  • 75g Castor Sugar
  • Seeds 1 Vanilla Pod
  • Zest 1 Lime
  • 100mls Amaretto
  • 1 Cinnamon Stick


  • 6 Egg Yolks
  • 50mls Amaretto
  • 40g Sugar, plus more to taste
  • Drops of Freshly Squeezed Lemon Juice (optional)

To Serve

  • Seeds of 1 Pomegranate
  • 50g Roasted Peeled Almonds
  • Micro Basil Leaves






Sous Vide Water Oven
Vacuum Packaging Machine
Vacuum Pouches
Chopping Boards
Sauté Pans
Kitchen Knives
Fine Sieve
Electric Whisk


This simple and easy sous vide recipe helps to ripen any soft stone fruit and turn it into a majestic flavoursome dessert.


  1. First you will need to sous vide the nectarine. Cut in half through the equator and de-stone
  2. Place the fruit into a pouch and in a small bowl mix the sugar, cinnamon, mint, vanilla, lime and amaretto. Stir together until the sugar dissolves then transfer to the pouch
  3. Cook in a preheated water oven at 65 degrees for 45 minutes then chill in ice until required
  4. Whisk the yolks, amaretto and sugar in the stainless-steel bowl until combined. Rest the bowl in the saucepan over hot water
  5. Whisk constantly for 4 to 5 minutes or more to cook the sauce and it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed
  6. Taste the sauce – the sabayon should never get so hot that you can’t stick your very clean finger in it. Whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
  7. To serve, take the sous vide nectarines from the pouch and slice thinly into wedges. Place in a circle around the plate. Pass any remaining liquid from the pouch and add to the sabayon
  8. Glaze with a blow torch, top with roasted almonds and pomegranate seeds then serve

Chef’s Tip –

The nectarine goes perfectly with cardamom and spice. Why not add a little sweet ginger syrup and some chilli to the pouch.

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