Ingredients
- •2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- •½ cup granulated sugar
- •1 tsp vanilla extract
- •1 tbsp fresh lemon juice
- •Zest of 1 lemon
- •1 cinnamon stick
- •Pinch of salt
Instructions
Wash and dry all berries thoroughly
Hull and quarter strawberries if using
In a bowl, combine berries with sugar
Add vanilla extract, lemon juice, and lemon zest
Toss gently to coat berries evenly
Add cinnamon stick and pinch of salt
Transfer mixture to a vacuum seal bag or zip-top bag
Remove as much air as possible using water displacement method
Preheat sous vide water bath to 150°F (66°C)
Place bag in water bath, ensuring full submersion
Cook for 25 min until berries are soft and syrupy
Remove bag from water bath
Carefully open bag and pour contents into a bowl
Remove cinnamon stick
Let cool for 5 min
For thicker compote, strain liquid into small saucepan
Simmer liquid over medium heat for 3–5 min to reduce
Pour reduced syrup back over berries
Serve warm over pancakes, waffles, or French toast
Or chill completely for yogurt parfaits
Store in refrigerator up to 5 days
Notes
- •Frozen berries work great - add them frozen and increase time by 5 min
- •The syrup will thicken as it cools
- •Try adding a splash of balsamic vinegar for depth
- •Leftover compote makes excellent ice cream topping