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| Fragrant poached whole dessert apples, sous vide |
Pouching fruits, sous vide
Serves: 4
Food grade pouches (40cmx28cm = 3.7L)
Ingredients
• 4 small tart apples, peeled and cored
• 4 x ½ teaspoons unsalted butter, softened
• 1 lemon, juice and zest
• 100ml of cider
• 1/2 teaspoon (2 g) salt
• 1 stick cinnamon
• 1 teaspoon (5 g) brown sugar
• 1 vanilla pod, split
Garnishes (optional):
• cream
• fresh berries
• fresh mint leaves
• caramel sauce
• nut of choice
Method
1. start by preparing the SousVide (water bath): add water and set the temperature at 183°F/84°C. Preheat the SousVide.
2. meanwhile, zest and juice the lemon. In a large bowl place the lemon juice and the cider pour the mixture over the apples. Leave to stand for 30 minutes in the fridge.
3. Divide the butter among the apples, packing it well into the core.
4. Place the apples, 4 per pouch (40cm x 28cm) with the salt, cinnamon stick, sugar and vanilla, into a litre, sized cooking bags and vacuum seal. By now the SousVide has reached the ideal temperature.
5. Place the pouches into the slots of the sous vide rack, that will ensure that the bag stays submerged in the water during cooking time.
6. Cook for 60 minutes. Carefully remove cooked apples from pouches. The apples are cooked but should still hold their shape.
7. Serve straight from the pouch if you plan to eat warm straightway or let them cool in their unopened pouches, place them in the fridge until needed. It will keep in the refrigerator for a couple of days.
8. Serving suggestions: topped with a dollop of cream or caramel sauce, garnish with nuts and fruits of choice.
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| Fragrant poached whole dessert apples with cream, sous vide |
