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Plums cooked Sous Vide | Recipe by sousvidetools.com

Plums cooked Sous Vide with Amaretto and Tarragon

Plums cooked Sous Vide with Amaretto and Tarragon Fruits
  • COOK TIME: 35 Minutes
  • PREP TIME: 15 Minutes
  • SERVES: 4


  • 4 Plums, halved and stones removed
  • Icing Sugar to sift
  • 25g Fresh Tarragon
  • 50g Castor Sugar
  • 1 Pinch Sea Salt
  • 75ml Amaretto
  • 50ml Water
  • 1tsp Honey


  1. Preheat your water bath to 75 degrees
  2. Dust the open side of plums with icing sugar
  3. Then place the plums in a non-stick pan to caramelise
  4. Allow the plums to cool and place in a vacuum pouch, along with the remaining ingredients. Vacuum seal
  5. Put the pouch into your water bath for 25 to 35 minutes. This depends on the ripeness of your fruit
  6. Keep checking the bath to make sure the water is covering the pouch
  7. Remove the plums and refrigerate until required

Chef’s Tip –

You can freeze the liquid remaining from the pouch, creating a plum and amaretto granita.

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