Sous Vide Fig Vanilla Syrup

1 serving


10 minutes


2 hours

  • 3 510 oz by weight fresh figs, sliced (about 5 figs)
  • 14 110 oz by weight simple syrup
  • 1 vanilla bean
  • 1 Lemon for zesting, preferably Meyer
  1. Set your precision cooker to 135 degrees.
  2. Split the vanilla bean lengthwise, scrape out the interior seeds, then add seeds and bean to a large Ziploc bag along with remaining ingredients.
  3. Submerge the bag slowly, letting out as much air as possible as you slide it into the water, creating a vacuum effect. Seal the bag and clip it to the side of the pot.
  4. Let sit for 2 hours, then remove and immediately submerge in an ice bath.
  5. Strain the bag’s contents using a fine mesh sieve. Store in the refrigerator.