Sous Vide Infused Caramelized Pineapple, Coconut Washed Rum

Instructions

• 1

  Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with wam tap water halfway between the minimum and maximum lines.

• 2

  Place the pineapple pieces and coconut washed rum in a 1 liter canning jar and close the lid. Place the jar in the water bath and weigh it down to prevent floating. Top up with warm water if necessary to ensure the jar is submerged. Set the temperature to 57°C and the time to 1 hour using Manual Cooking from the main menu and press Start.

  Tip: It is important to not over tighten the lid. As an alternative to the canning jar, you can use a vacuum seal bag and seal under full vacuum according to manufacturer instructions.
• 3

  When the timer signals that the rum is done, carefully remove the jar from the water bath and allow to cool slightly. Open the lid and strain the liquid through a sieve lined with cheesecloth. Discard the fruit. Allow the liquid to stand at room temperature for 30 minutes. Pass one more time through a sieve lined with cheesecloth into a liquid measuring cup.

• 4

  Place in a clean, sterilized bottle and store in the fridge.