Sous Vide Strawberry-Rosemary Compote
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 pound fresh strawberries, cleaned, stemmed, and quartered
1 cup granulated sugar
Zest and juice of 1 lemon
2 sprigs fresh rosemary
1 teaspoon kosher salt
Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
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.
When the timer goes off, remove the bag from the water bath. Remove the rosemary sprigs and transfer the remaining contents of the bag to a food processor. Pulse 3 or 4 times, keeping a slightly chunky consistency.
Store, refrigerated, in an air-tight container for up to three weeks.