- 4 each Granny Smith Apples
- 1 tbsp Butter, unsalted
- 1/2 tsp Lemon Juice
- Pinch of salt Kosher
- Set an immersion circulator in a water bath to 84°C/183°F.
- Use a melon-baller to remove pieces of apple and toss with lemon juice and salt (you can core and large dice the apples if necessary). Seal in a vacuum bag with butter then add to the pre-heated hot water bath, ensuring that they are fully submerged. Cook for 40 minutes then remove to an ice water bath to chill quickly.
- To reheat, open the bags and pour the apples and butter into a pan and heat over medium heat for 3-4 minutes until warmed through.
Tips & Notes
Recipe developed by Chef Kyle Mortimer-Proulx of allsaints Event Space