Sous Vide Blueberry-Lemon Compote

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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

• Step 2

  In a medium bowl, whisk together the sugar, lemon juice, lemon zest, and cornstarch. Add the blueberries and toss to coat.

• 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.

• Finishing Steps

• 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.

Latest Comments