Sous Vide Blueberry-Lemon Compote
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 8
1/2 cup ultrafine sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon lemon zest
1 tablespoon cornstarch
1 pound blueberries
1 tablespoon lemon zest
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
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Step 2
In a medium bowl, whisk together the sugar, lemon juice, lemon zest, and cornstarch. Add the blueberries and toss to coat.
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Step 3
Transfer blueberry mixture to a large zipper lock bag and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a serving dish or an airtight container. Serve warm or refrigerate for up to 2 weeks.