EXPERIENCE FRUIT LIKE YOU'VE NEVER TASTED BEFORE | The Tool Shed
EXPERIENCE FRUIT LIKE YOU’VE NEVER TASTED BEFORE
Are you guilty of eating the same fruits day in day out? Getting your five a day needn’t be a chore and if you’ve never cooked fruit in your water bath before, we urge you to give it a go. Almost all fruits are suitable for sous vide cooking and thanks to the low temperatures, the fruit will maintain its shape unlike conventional methods such as poaching or roasting.
We’ve selected some of our favourite recipes and we promise that the results will be fruit rich in flavour and with a perfect texture. Most of our fruit recipes are really easy and use minimal ingredients so there is no reason why you can’t get started today!
SOUS VIDE PLUMS COOKED WITH AMARETTO AND TERRAGON…THE RECIPE
Traditional methods for cooking plums include roasting, stewing and poaching but cooking sous vide is a great alternative. This innovative technique cooks the fruit slowly at a very low temperature, which guarantees a beautifully soft result, even when the plums are hard and underipe. You can use this recipe with any variety of plum – and there are many from which to choose!
PEACHES AND ALMOND CREAM …THE RECIPE
This makes a stunning summertime dessert and with this recipe, you can create a second dish of peach and almond panna cotta with the remaining liquid! Who is going to say no to two desserts?
The toasted almonds add an extra bite, while the cardamon adds an elegant freshness.
SOUS VIDE MACERATED STRAWBERRIES…THE RECIPE
Dare we believe that summer is just around the corner? If so, then there is nothing quite like a bowl of juicy stawberries, with lashings of cream of course!
The traditional method of maceration – soaking fruit in liquid to soften and/or flavour it – takes many hours. For much faster results, place the strawberries and liquid (wine in this case) under vacuum. This method only takes a few seconds, it requires less liquid than traditional maceration and it intensifies the flavour of both the strawberries and the wine.
SOUS VIDE PINEAPPLE…THE RECIPE
You can make deliciously sweet and sticky pineapple by cooking the fruit sous vide with a little sugar. The low and slow nature of sous-vide cooking produces a rich, flavoursome and soft-textured result perfect for use in delicious desserts. Click the link for some examples of stunning pineapple desserts, such as Stephen Smith’s Poached pineapple, chocolate and rum raisin dessert, which is packed with delicious sweet-acidic flavour combinations.
For extra flavour, try mixing the sugar with a small amount of ground spice. Cinnamon, pink peppercorns and star anise would all work well.
You could also add a few glugs of rum or Malibu to the vacuum bag to give the pineapple a boozy, Caribbean punch.
Sous Vide Kumquats with Grand Marnier, Cinnamon and Basil with Organic Salmon Tartar…THE RECIPE
Known as ‘the gem of the citrus family’, kumquats are deliciously sweet, yet tangy at the same time. In this recipe we have combined them with organic salmon to create a real zing. This dish would work well as either a starter or as a light main course. Either way, your taste buds are going to thank you for it. Enjoy!
Sous Vide Watermelon…THE RECIPE
Did you know that watermelon is amongst the top 20 best foods to eat for breakfast? ?This juicy fruit has many health benefits, particularly for vision, heart health and cancer prevention as it is rich in lycopene—a nutrient found in red fruits and vegetables.
It takes jut two hours to cook in the water bath an can be refrigrated for upto three days, so having deliciously healthy watermelon for breakfast is hassle free too!