Berries

Use whole berries whenever possible; sliced berries soften faster.

Add herbs like basil or mint to the bag for gentle infusion.

Dry berries on paper towels after the bath before torching or brûléeing sugar.

Bag berries with sugar to draw out juices and create syrup while they cook.

For thicker compote, reduce the bag liquid separately until glossy.

Add a little balsamic or sherry vinegar at the end to balance sweetness.

Mash fruit lightly before sealing to expose more surface area to sugar.

Add herbs (thyme, basil) or spices (cinnamon) for custom infusions.

Store syrup in sterilized bottles for the longest shelf life.