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.

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Sous Vide Poached Apples are a wonderful alternative to apple pie. This easy recipe features all the same flavors — vanilla, cinnamon, and even clove, and, like pie, should be served with your favorite ice cream.
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 175°F (79°C).

  • Step 2

    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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Carefully remove the apples from the bag and transfer to a plate.

    • Step 1

      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.

    • Step 2

      Cut the apples in half lengthwise and scoop out the seeds. Divide between 4 serving plates.

    • Step 3

      Serve apples topped with ice cream and the reduced sauce. A little caramel sauce doesn’t hurt, either.

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175 F / 79.4 C Recipe Temp
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