Sous Vide Pineapple-Infused Rum
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 12
1 pineapple, peeled, cored, and cut into 1-inch pieces
1 (750-mL) bottle dark rum
1 cup granulated sugar
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
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.
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.