Now You're Cooking: Sous vide poached apples

Apples, Peeled                  2 each

Hard Apple Cider               250ml

Cranberry Juice                 250ml

Star Anise, whole              1 each

Cinnamon Stick, whole      1 each

Sugar                               250ml

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.

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