Set the steam oven to steam function on 73°C.
Place peaches, orange peel, thyme and honey in a large vacuum-seal bag. Place in the vacuum drawer and vacuum on level 3 to extract all the air from the bag.
Place in the oven and sous vide for 20 minutes. Cut bag and drain juices (you can keep these juices for drizzling over ice cream); pat peaches gently with a paper towel to remove excess moisture.
Heat a chargrill plate or frying pan on high heat; cook peaches for 1-2 minutes or until charred.
Mix oil, orange juice, honey, salt and pepper to taste in a small jug.
To serve, place burrata and peaches onto a large serving platter; place watercress and fennel in a bowl and gently toss with orange dressing; place onto platter and garnish with pomegranate seeds.
Ingredients
Directions
Set the steam oven to steam function on 73°C.
Place peaches, orange peel, thyme and honey in a large vacuum-seal bag. Place in the vacuum drawer and vacuum on level 3 to extract all the air from the bag.
Place in the oven and sous vide for 20 minutes. Cut bag and drain juices (you can keep these juices for drizzling over ice cream); pat peaches gently with a paper towel to remove excess moisture.
Heat a chargrill plate or frying pan on high heat; cook peaches for 1-2 minutes or until charred.
Mix oil, orange juice, honey, salt and pepper to taste in a small jug.
To serve, place burrata and peaches onto a large serving platter; place watercress and fennel in a bowl and gently toss with orange dressing; place onto platter and garnish with pomegranate seeds.
