Sous Vide Apricot in Rosewater

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.

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Sous Vide Apricot in Rosewater

Ingredients

• 8 Apricots
• 1 teaspoon rosewater
• 1/2 cup of water

Instructions

• 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