Cinnamon Poached Apples | Sous Vide Recipes

Cinnamon Poached Apples | Sous Vide Recipes Super Hungry? Jump to the Recipe

I'm constantly looking for new things to sous vide. One thing I've never tried, however, was a sous vide dessert! I spotted a few apples on my countertop and immediately got the itch to experiment - and "poached" apples were the result.

Apples can be poached in a variety of liquids - from apple juice to hard cider. For this recipe, I used a hard cider for my poaching liquid - as it turns out, a twelve ounce beer is the perfect amount of liquid to "poach" two apples to perfection.

If you don't have a liquid vacuum sealer (I don't), there's a quick fix for that! First, put your apple, sugar, cinnamon stick and poaching liquid into a sandwich baggie. I used a measuring cup to hold the bag steady as I filled it up. As you seal up the bag, try to release as much air as possible.

Then put THAT bag into your vacuum baggie and seal it. If done correctly, the vacuum will remove all the air surrounding the baggie sealed with liquid. This way, none of the liquid seaps out of the baggie and into your vacuum!

From there, the immersion circulator does the poaching for you - resulting in a perfectly tender and sweet apple. If you like, you can reduce the poaching liquid into a sauce and pour it over the poached apples. A little ice cream on top doesn't hurt either!

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Sous Vide Cinnamon Poached Apples

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
Cinnamon Poached Apples | Sous Vide Recipes


  • 2 apples
  • 12 ozs hard cider
  • ½ cup demerara sugar (OR sub 1/2 cup brown sugar)
  • 2 cinnamon sticks (OR sub 1/4 teaspoon cinnamon per baggie)
  • 2 tbsps lemon juice
  • 2 plastic baggies
  • 2 vacuum sealer baggies
  • vanilla ice cream, for serving

Mouth Feel


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  1. Prep the immersion circulator in a pot of water. Set the temp to 175 F and let the water preheat.
  2. Put an apple, 6oz of hard cider (split the cider between the two baggies), 1/4 cup of demerara sugar, and one cinnamon stick into each baggie. Add one teaspoon of lemon juice to each, if using. Close the baggies tightly, releasing as much air as you can as you zip them closed.
  3. Place the sealed baggies into individual vacuum seal bags. Vacuum seal them so as much air as possible is removed from the space surrounding the apples.
  4. Plop the sealed apples into the sous vide bath and cover with additional water, as needed. Sous vide for one hour.
  5. Remove the apples from their baggies with a slotted spoon and keep the poaching liquid. Set the apples aside to cool. Pour the reserved liquid into a sauce pan and simmer, over high heat, for about 10 minutes or until the liquid is syrupy.
  6. Cut the apples in half and use a melon baller or spoon to scrape out the seeds in the center. Discard the seeds and the apple stem, if intact. Serve the apples topped with vanilla ice cream in a shallow bowl. Pour the syrup over the ice cream and poached apples. Enjoy!

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