Cooking fruit at low temperatures is beneficial as it prevents the cells from completely breaking down as in traditional methods such as roasting or poaching. This means that the fruit is cooked but still holds its shape.
All fruit can be cooked sous vide but the cooking time and temperature need to be adjusted depending on the firmness of the fruit, for example, pineapple will take much longer to cook than peach. It is also important to bear in mind that fruit cooking times will vary according to the ripeness of the fruit. Use our guidelines below but be sure to check what you are cooking every 20 minutes to achieve the texture you require.
Apples and Pears: 85˚C for 40–60 minutes
Plums, peaches, nectarines and rhubarb: 75˚C for 30–60 minutes
Pineapple: 80˚C for 90 minutes
Take a look at our video that demonstrates how to cook apples sous vide.
Fruit cooked sous vide can be enhanced by the addition of flavour to the bag. Most simply, add stock syrup for added sweetness. You could also add alcohol such as white or red wine or even gin or try adding star anise, fennel seeds, lavender, thyme or rosemary. Just remember that the flavours added to a sous vide bag are 6 times stronger under vacuum so you will not need to use as much.
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