Sous Vide Pineapple Compote with Rum and Mint

This Sous Vide Pineapple Compote with Rum and Mint reminds me of summer — sweet, sweet summer. Serve it on toast, as a topping for ice cream, or even in a cocktail.

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: 00:10

Recipe Time: 01:00

Temperature : 190F / 87.8C

Ingredients

• 1 pound fresh pineapple, peeled, cored, and finely diced
• 1 cup granulated sugar
• 1/2 cup dark rum
• Zest and juice of 1 lime
• 2 sprigs fresh mint

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 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath and transfer to an ice bath.
2. When cooled, transfer to an air-tight container and refrigerate for up to two weeks.