Sous Vide Cardamom Apricots

Apricots are just coming into season here in Northern California. Eaten fresh, they can be hit or miss — all too often, the fruit is sour or mealy in texture. Cooking the fruit, however, transforms even the most mediocre apricots into a delicious treat. The Anova Precision Cooker makes the process a snap: Simply seal pitted apricot halves with a bit of butter, warm spices and salt, and you're only an hour away from a savory dessert or snack.

Author

Kate Williams

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among others. She's currently the editor of Berkeleyside NOSH.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 1 pint apricots, preferably small, halved and pitted
• 1 tablespoon unsalted butter
• 1 teaspoon cardamom seeds, freshly ground
• 1/2 teaspoon ground ginger
• Pinch smoked sea salt or regular sea salt
• Chopped fresh basil or mint, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
2. Combine the apricots, butter, cardamom, ginger, and salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer the apricots and their juices to a serving bowl. Garnish with basil. Serve warm.