Sous Vide Poached Apples
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 4
2 Gala apples, peeled
3 cups hard apple cider
1 cup granulated sugar
Zest and juice of 1 lemon
1 vanilla bean, split
3 whole cloves
1 cinnamon stick
Ice cream, for serving
Set the Anova Sous Vide Precision Cooker to 175°F (79°C).
Combine all 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.
When the timer goes off, remove the bag from the water bath. Carefully remove the apples from the bag and transfer to a plate.
Strain the cooking liquid into a large saucepan. Bring the liquid to a rapid simmer over medium heat. Continue to simmer until the liquid can coat the bag of a spoon, about 10 minutes.
Cut the apples in half lengthwise and scoop out the seeds. Divide between 4 serving plates.
Serve apples topped with ice cream and the reduced sauce. A little caramel sauce doesn’t hurt, either.