Sous Vide Blueberry-Lemon Compote

This quick and easy sous vide blueberry-lemon compote is perfect over pound cake, ice cream, or with simple grilled toast points and a soft cheese like ricotta.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 1/2 cup ultrafine sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon cornstarch
• 1 pound blueberries
• 1 tablespoon lemon zest

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
2. In a medium bowl, whisk together the sugar, lemon juice, lemon zest, and cornstarch. Add the blueberries and toss to coat.
3. Transfer blueberry mixture to a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a serving dish or an airtight container. Serve warm or refrigerate for up to 2 weeks.