Sous Vide Cardamom Apricots

Apricots are just coming into season here in Northern California. Eaten fresh, they can be hit or miss — all too often, the fruit is sour or mealy in texture. Cooking the fruit, however, transforms even the most mediocre apricots into a delicious treat. The Anova Precision Cooker makes the process a snap: Simply seal pitted apricot halves with a bit of butter, warm spices and salt, and you're only an hour away from a savory dessert or snack.

Author

Kate Itrich-Williams

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 1 pint apricots, preferably small, halved and pitted
• 1 tablespoon unsalted butter
• 1 teaspoon cardamom seeds, freshly ground
• 1/2 teaspoon ground ginger
• Pinch smoked sea salt or regular sea salt
• Chopped fresh basil or mint, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
2. Combine the apricots, butter, cardamom, ginger, and salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. 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 the apricots and their juices to a serving bowl. Garnish with basil. Serve warm.