Sous Vide Orange-Thyme Compote
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Ingredients for 8
4 navel oranges, quartered and sliced 1/8-inch thick
Zest and juice of 1 lemon
2 cups granualted sugar
8 sprigs fresh thyme
1 teaspoon powdered gelatin
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
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Step 2
Combine all the ingredients 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 in the water bath and set the timer for 3 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath to cool. If you prefer a more spreadable consistency, puree compote in a food processor until smooth.
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Step 1
Store in an air-tight container in the refrigerator for up to two weeks.