Damsons are a subspecies of plum that are normally quite tart and require cooking to remove the astringency. Cooking them sous vide helps retain the shape of the fruit by cooking at a lower temperature.
Dissolve the sugar in the water by heating it slightly in a small saucepan
3
Cut the damsons in half and remove the stone
4
Place the damson halves in a vacuum bag with the syrup and seal under pressure
5
Place in the preheated water bath and cook for 40 minutes
6
Remove the damsons from the bag reserving the juices for a sauce
Variations
Liqueurs give fruit a great flavour boost; try Amaretto or Frangelico for a subtle nutty flavour.
Infusing the syrup with a little black tea before cooking will give an interesting flavour, as will adding herbs to the bag such as thyme or even tarragon.
