Sous Vide Pineapple Compote with Rum and Mint
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
1 pound fresh pineapple, peeled, cored, and finely diced
1 cup granulated sugar
1/2 cup dark rum
Zest and juice of 1 lime
2 sprigs fresh mint
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 1 hour.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath and transfer to an ice bath.
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Step 1
When cooled, transfer to an air-tight container and refrigerate for up to two weeks.