Sous Vide Orange-Thyme Compote

This surprisingly easy, super-fragrant Sous Vide Orange-Thyme Compote is the perfect topping for pound cake, pancakes, crepes, and ice cream. You also might want to eat it on its own — and that’s okay, too.

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: 03:00

Temperature : 190F / 87.8C

Ingredients

• 4 navel oranges, quartered and sliced 1/8-inch thick
• Zest and juice of 1 lemon
• 2 cups granualted sugar
• 8 sprigs fresh thyme
• 1 teaspoon powdered gelatin

Directions

1. Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
2. Combine all the ingredients 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 in the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer to an ice bath to cool. If you prefer a more spreadable consistency, puree compote in a food processor until smooth.
2. Store in an air-tight container in the refrigerator for up to two weeks.