Sous Vide Pineapple-Infused Rum

With this recipe you get two treats for the price (and work) of one. First, you have a deliciously sweet pineapple-infused rum, perfect for mixing into cocktails or sipping on its own. Second, you have an equally deliciously sweet rum-infused pineapple that can be used as a garnish for cocktails or a topping for vanilla ice cream.

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: 02:00

Temperature : 135F / 57.2C

Ingredients

• 1 pineapple, peeled, cored, and cut into 1-inch pieces
• 1 (750-mL) bottle dark rum
• 1 cup granulated sugar

Directions

1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
2. Combine the pineapple, rum, and sugar in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 2 hours. Halfway through cooking, mix the contents of the bag to ensure that the sugar has dissolved.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large bowl, reserving the infused pineapple for another use. Transfer to a storage bottle and refrigerate overnight before serving.