Chef Cathal Armstrong's Sous-Vide Apples Recipe

Chef Cathal Armstrong's Sous-Vide Apples Recipe
Staff Writer

At Restaurant Eve in Alexandria, VA, Chef Cathal Armstrong serves a roast pork belly with braised cabbage and sous vide apples. For those who are in the sous vide game, check out the original recipe.  -- Arthur Bovino

Ingredients

5 Gala apples, peeled, cored, quartered and trimmed into 7-sided batons

Directions

Peel, quarter, core and trim the apples into 7-sided batons. Reserve 1 cup of the peelings. Place the apples in a gallon-size plastic cooking pouch and vacuum seal them on maximum pressure. Cook the apples sous-vide at 181 degrees for 10 minutes. Submerge the packet of apples in an ice water bath for 30 minutes, then refrigerate until ready to use.

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.