Sous Vide Strawberry-Rosemary Compote

(10)

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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The strong flavor and scent of rosemary plays so well with the fresh strawberries in this Sous Vide Strawberry-Rosemary Compote. It’s perfect for toast, and is even better on pancakes or crepes. Our favorite way to have it, though, is on a flaky, buttery biscuit.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F (87°C).

  • Step 2

    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.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      Store, refrigerated, in an air-tight container for up to three weeks.

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190 F / 87.8 C Recipe Temp
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