Sous Vide Strawberry-Rosemary Compote

The strong flavor and scent of rosemary plays so well with the fresh strawberries in this Sous Vide Strawberry-Rosemary Compote. It’s perfect for toast, and is even better on pancakes or crepes. Our favorite way to have it, though, is on a flaky, buttery biscuit.

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 strawberries, cleaned, stemmed, and quartered
• 1 cup granulated sugar
• Zest and juice of 1 lemon
• 2 sprigs fresh rosemary
• 1 teaspoon kosher salt

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. Remove the rosemary sprigs and transfer the remaining contents of the bag to a food processor. Pulse 3 or 4 times, keeping a slightly chunky consistency.
2. Store, refrigerated, in an air-tight container for up to three weeks.