Pineapple Rum Compote with Mint – Sous Vide
This is a recipe I found on the Anova Sous Vide website and it sounded good to serve at a party (at least the adults are the party).
It turned out great and would make it again.
Ingredients
1 pound finely diced fresh pineapple
1 cup white sugar
1/2 cup dark rum (like Meyers)
Zest and juice of 1 lime
2 sprigs fresh mint (no stems)
Directions
Get sous vide machine up and going and set to 190 F /87.8 C
Note: at this temperature, do no set your sous vide container on granite or other stone countertops without a diffuser under (I use cork trivets under the container).
The reason for this is that I saw a post on Facebook of someone whose granite cracked when their sous vide container was right on the granite at this temp).
Chop up the fresh pineapple into very small cubes and put in a medium-sized bowl.
Add sugar, rum, lime zest, juice, and mint. Mix to combine.
Put pineapple mixture into sous vide appropriate bag(s) and sous vide for 1 hour.
Remove compte from bag(s) and put in food processor. Slightly puree to a consistency you desire.
Put in refrigerator and let cool completely.
Enjoy by topping over ice cream or any other idea you think it will be good on or in.
Based on 1 Review(s)