Buttery Spiced Sous Vide Apples Recipes
BUTTERY SPICED SOUS-VIDE APPLES
Steps:
- Fill sous-vide cooker with hot water and heat to 170 degrees. Place lemon zest in a bowl. In another bowl, place apples. If using large apples, cut in half. Cut lemon and squeeze juice over apples, turning to coat.
- To bowl with lemon zest, add butter, salt, spices, sugar and raisins; mix together. Divide mixture among apples, packing it into hollowed core. If using apple halves, rub mixture all over them.
- Place two apples in a sealable plastic bag, and seal it after removing as much air as possible; try squeezing most of it out and then carefully sucking out the rest with a straw as you seal the bag. Or, seal apples in plastic with a FoodSaver or similar vacuum device. Repeat with remaining apples. (For sous-vide cooking at home, a complete vacuum seal is not necessary if food will be served immediately after cooking.)
- Place plastic bags in sous-vide chamber, making sure they are submerged in hot water. Cook at least 2 hours. Food may remain in cooker for up to 2 additional hours; it will not cook any further. When opening bags, be careful as juices will be hot. Serve apples in bowls, topped with crème fraîche, whipped cream or ice cream.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 34 grams, Fat 12 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 198 milligrams, Sugar 25 grams, TransFat 0 grams
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