Sous Vide Blueberry-Lemon Compote

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 180 F / 82.2 C
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This quick and easy sous vide blueberry-lemon compote is perfect over pound cake, ice cream, or with simple grilled toast points and a soft cheese like ricotta.

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 1

      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.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time