Sous Vide Pineapple-Infused Rum

(97)

Emily Farris and Jeff Akin

Kansas City, Missouri

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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With this recipe you get two treats for the price (and work) of one. First, you have a deliciously sweet pineapple-infused rum, perfect for mixing into cocktails or sipping on its own. Second, you have an equally deliciously sweet rum-infused pineapple that can be used as a garnish for cocktails or a topping for vanilla ice cream.
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Ingredients for 12

  • 1 pineapple, peeled, cored, and cut into 1-inch pieces

  • 1 (750-mL) bottle dark rum

  • 1 cup granulated sugar

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57°C).

  • Step 2

    Combine the pineapple, rum, and sugar in a large zipper lock bag. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 2 hours. Halfway through cooking, mix the contents of the bag to ensure that the sugar has dissolved.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Strain the contents of the bag through a fine-mesh strainer into a large bowl, reserving the infused pineapple for another use. Transfer to a storage bottle and refrigerate overnight before serving.

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135 F / 57.2 C Recipe Temp
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