Cinnamon Poached Apples | Sous Vide Recipes
The immersion circulator does the poaching for you - resulting in a perfectly tender and sweet apple.
Equipment
- plastic baggies
Ingredients
- 2 apples
- 12 oz hard cider
- ½ cup demerara sugar or can sub brown sugar
- 2 cinnamon sticks or can sub 1/8 tsp cinnamon per bag
- 2 tablespoons lemon juice
- vanilla ice cream for serving
Instructions
- Prep the immersion circulator in a pot of water. Set the temp to 175 F and let the water preheat.
- 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.
- 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.
- Plop the sealed apples into the sous vide bath and cover with additional water, as needed. Sous vide for one hour.
- 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.
- 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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