Now You're Cooking: Sous vide poached apples
Published Tuesday, December 15, 2015 12:10PM CST
Last Updated Tuesday, December 15, 2015 4:58PM CST
Apples, Peeled 2 each
Hard Apple Cider 250ml
Cranberry Juice 250ml
Star Anise, whole 1 each
Cinnamon Stick, whole 1 each
Cloves 3 each
Mix all ingredients in a freezer zip lock bag. Submerge the bag in a water bath to remove the air, and then remove.
Heat the water in the bath with a water circulator to 170F. Place the bag in the bath and cook for 1.5 hours.
Remove from bag. Reduce cooking liquid to make a sauce and serve with ice cream.