Sous Vide Cardamom Apricots

(6)

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 ...

  • Rate This
Recipe Temp 180 F / 82.2 C
Recipe Time
Prep Time
Apricots are just coming into season here in Northern California. Eaten fresh, they can be hit or miss — all too often, the fruit is sour or mealy in texture. Cooking the fruit, however, transforms even the most mediocre apricots into a delicious treat. The Anova Precision Cooker makes the process a snap: Simply seal pitted apricot halves with a bit of butter, warm spices and salt, and you're only an hour away from a savory dessert or snack.
Read More

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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).

  • Step 2

    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.

    • Finishing Steps

    • Step 1

      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.

Latest Comments

180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time