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