INGREDIENTS

• 2 small apples
• 1 sprig rosemary
• 1 vanilla pod
• 1 tbsp brown sugar
• 1 tsp lemon juice, optional

PREPARATION

Peel and quarter the apples, remove the cores and cut the apple quarters into thin slices. Wash the rosemary, dab dry and cut in half. Cut the vanilla pod in half lengthwise and scrape out the seeds.

Place the apple slices together with the rosemary, vanilla pod and seeds in a suitable vacuum bag, e.g. FRESH & SAVE Bag S. Fold the opening of the bag over so that the zipper does not get dirty when filling. Sprinkle the sugar on top and add the lemon juice if desired. Insert the liquid barrier, close the bag and vacuum seal.

Attach the ENFINIGY sous-vide stick to a suitable pot, e.g. ZWILLING Pro. Fill with water, observe the maximum filling quantity on the stick, and heat the water to 80 °C. Insert the bag and cook the apple slices sous-vide for 1 hour 15 minutes.

Remove the apple slices, vanilla pod and rosemary before serving.

Serve with crêpes or vanilla ice cream.

TIP

The rosemary apple slices can be prepared in advance. To do this, either prepare the bag, store it vacuumed and cook it sous-vide on the day of serving. Or, if there is little time on that day, finish cooking the rosemary apple wedges and store in the vacuum bag. Heat in a saucepan before serving.

INFO

To prevent the bag from floating on the surface, we recommend using the ENFINIGY sous-vide rack. To save energy, simply use the practical ENFINIGY sous-vide lid with recess.