The sous vide cooks apricots amazingly well. They have a beautiful delicate velvety texture once cooked.
You could also make this dish on the stove top if you don’t have a sous vide. The flavour will be the very similar but you will lose the velvety texture. Little Big H loves the tartness of this dish but it if is too tart for your little one, try adding a banana or some cooked apple.
For an adult version with a lot more sweetness add as slash of sugar syrup along with the rosewater – so good its is a dessert I make often.
Sous Vide Apricot in Rosewater
- 8 Apricots
- 1 teaspoon rosewater
- 1/2 cup of water
Remove the seeds from apricots. Add apricots, rosewater and water to a vacuum bag and seal
Sous Vide for 25 min on 82 degrees. Discard liquid and serve warm (puree if your baby isn't used to soft lumps). Freeze remaining mixture in ice cube trays