Last week the kids and I were visiting my mom and we decided to go strawberry picking. It’s the peak of the season and I wanted a bunch to make jam.
We definitely got a bunch. About 30 pounds, to be exact. And that doesn’t include the amount ingested by my children, who probably should have been weighed as we checked in and out. Whoops.
I made half of the berries into jam and froze the rest…well, almost the rest. I kept about two pounds for snacking. Then I noticed they were getting soft at an alarming rate and decided something must be done. So I made a Strawberry Grapefruit Compote. To top ice cream. Naturally.
I’d noticed a fruit compote recipe for the Sous Vide when I was thumbing through a cookbook the other way and decided to give it a whirl. I’m not a big fan of babysitting food on the stove, and a traditional compote needs a lot of stirring. With the Sous Vide, I simply sealed the ingredients in the bag, threw it in the water bath and walked away. Then thirty minutes later, it was done, to perfection! (By the way, I’ve also included traditional stove top instructions!).
Also notable? This was my first time working with vanilla pods. The flavor was out of this world! I may never go back! The vanilla paired with the tart of the grapefruit and the sweetness of the strawberries and honey is the perfect topping for light ice cream, frozen yogurt, shortcake, angelfood cake or even just eaten directly from a bowl with a spoon! I served mine over sugar free coconut milk ‘ice cream’ and it was to die for. I finally found an amazing dairy free, gluten free, sugar free dessert.
Sous Vide Supreme provided me with a machine to try out, experiment with and enjoy! As always, all opinions expressed are mine.