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The light, fruity flavors of apples and pears complement the herbal notes from the gin, resulting in a rounded infusion full of flavors. It's great in martinis and holds up well to other complex cocktails. A dry gin works best, but use whatever kind you typically like to drink.
Preheat a water bath to 131°F (55.0°C).
Remove the stems and cores from the apple and pear. Coarsely chop the fruit then combine them with the gin in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the gin and store in a sealed container.