Sous vide can be used to prepare desserts by cooking fruit in a water bath. Peeling the fruit is important for best results. Peeling reveals a softer and more porous flesh that absorbs the flavors of red wine better. It also improves texture. To prevent browning, either prepare the fruit closer to cooking time or spritz it with citrus juice. The best fruits for sous vide are firm ones like pears, apples, apricots, peaches, and plums. The process involves adding red wine, spices, and other ingredients to a sauce pot, reducing the mixture, then adding it to a sous vide bag with peeled fruit. The cooked fruit can be served with gelato, mascarpone, or as part of a cheese course.