Spiced Whole Apples | Recipe by sousvidetools.com
Spiced Whole Apples
- COOK TIME: 1.5 hours
- SERVES: 4
- 4 small tart apples, peeled and cored
- 60 g unsalted butter, softened
- 1 lemon, juice and zest
- 1/2 teaspoon (2 g) salt
- 1/2 teaspoon (2 g) ground cinnamon
- 1/4 teaspoon (1 g) ground nutmeg
- 1 teaspoon (5 g) brown sugar
- 1 tablespoon (15 g) raisins
- 1/2 cup (125 ml) whipped cream, sweetened
- fresh redcurrants
- ground cinnamon
- fresh mint leaves
- caramel sauce
Are you a budding Mary Berry or fancy yourself as the next Paul Hollywood? The Great British Bake Off is currently taking our televisions by storm and is the hot topic in the press and pubs all over the country. With this in mind we thought we would bring you our sousvide twist on a classic dessert that can easily be used when trying to make your next flan, pie, crumble or looking for that ‘wow’ factor at your next dinner party!
- Preheat your water bath to 183°F/83°C .
- Zest the lemon and reserve zest. Juice the lemon over the apples.
- In a small bowl, mix together the butter, lemon zest, salt, cinnamon, nutmeg, and brown sugar. Stir in the raisins.
- Divide the butter mixture among the apples, packing it well into the center core area.
- Put apples, 2 per pouch, into quart/liter sized cooking pouches and vacuum seal.
- Put the pouches into the slots of the pouch rack and invert the rack in the water bath to hold them in place, beneath the water surface, during cooking.
- Cook for 60 to 90 minutes. Carefully remove cooked apples from pouches.
- Serve straight from the pouch or topped with a dollop of sweetened whipped cream, a sprig of fresh mint or currants, or a sprinkle of cinnamon. Also delightful with a drizzle of caramel sauce or chop them up to make your favourite tarte tatin, apple crumble, pie or flan.