Sous Vide Cardamom Apricots

(10)

Kate Itrich-Williams

Atlanta

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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.
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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 0

      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.

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180 F / 82.2 C Recipe Temp
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