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Clean the apricots thoroughly, then cut them in half lengthwise. Remove the core.
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Arrange the apricots flat in a vacuum bag Le Parfait® (20 × 30 cm), with the rosemary on the flesh side. Add a spoonful of honey. Carefully clean the edges of the bag, then vacuum (automatic or manual mode) using a suitable machine. Then carry out a wet weld.
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Immerse the immersion heater in a pot of water. Set the temperature to 85 °C and cooking time to 5 minutes. If the apricots are firm, do not hesitate to add 2 or 3 minutes.
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When the’water has reached the temperatureéerasure wishée, immerse the bag. At the end of cooking, remove the bag using tongs and let cool for a few minutes.
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Then store the apricots in the refrigerator, in the vacuum bag. They can be consumed in the following days.
This preparation is suitable for both your sweet creations and your savory grilled dishes.
Recipe from chef Bastien Hode
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