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1
Fill sous-vide cooker with hot water and heat to 170 degrees.
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2
Place lemon zest in a bowl.
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3
In another bowl, place apples.
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4
If using large apples, cut in half.
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5
Cut lemon and squeeze juice over apples, turning to coat.
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6
To bowl with lemon zest, add butter, salt, spices, sugar and raisins; mix together.
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7
Divide mixture among apples, packing it into hollowed core.
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8
If using apple halves, rub mixture all over them.
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9
Place two apples in a sealable plastic bag, and seal it after removing as much air as possible; try squeezing most of it out and then carefully sucking out the rest with a straw as you seal the bag.
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10
Or, seal apples in plastic with a FoodSaver or similar vacuum device.
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11
Repeat with remaining apples.
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12
(For sous-vide cooking at home, a complete vacuum seal is not necessary if food will be served immediately after cooking.)
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13
Place plastic bags in sous-vide chamber, making sure they are submerged in hot water.
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14
Cook at least 2 hours.
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15
Food may remain in cooker for up to 2 additional hours; it will not cook any further.
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16
When opening bags, be careful as juices will be hot.
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17
Serve apples in bowls, topped with creme fraiche, whipped cream or ice cream.
