Exotic Fruit Brochette

For the Dragon Fruit Coulis:

Place all ingredients in a sous vide pouch, seal, and cook at 143°F/61.6°C for 1 hour.

Transfer to an ice bath.

Once cooled, place contents from bag into a blender and blend until smooth. Reserve.

For the Syrup:

Place all ingredients in a sous vide pouch, seal, and cook at 179°F/81.6°C for 1 hour.

Once finished, strain and set aside.

To Serve:

Thread the sliced fruit on skewers and brush with syrup.

Place fruit on a hot cast-iron grill or griddle for up to 2–3 minutes per side.

Spread a spoonful of coulis on a plate and place skewers on top, or serve coulis on the side.

Garnish the sous vide fruit kabobs with mint, if desired.

For more recipes like this, visit Sous Vide Magazine.