Sous Vide Cardamom Apricots
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 4
1 pint apricots, preferably small, halved and pitted
1 tablespoon unsalted butter
1 teaspoon cardamom seeds, freshly ground
1/2 teaspoon ground ginger
Pinch smoked sea salt or regular sea salt
Chopped fresh basil or mint, for serving
Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
Combine the apricots, butter, cardamom, ginger, and salt 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 the bag in the water bath and set the timer for 1 hour.
When the timer goes off, remove the bag from the water bath. Transfer the apricots and their juices to a serving bowl. Garnish with basil. Serve warm.