sous vide apricots

I need to record the results of experiments somewhere.  With apricots I found some nice ones and cooked them at 75 deg C for 30 minutes sous vide and I felt they needed at least that.  Their texture is still firm after that temperature/time combination though the taste was the true intense taste of cooked apricots as opposed to the taset of raw apricots.  That was based on a recommendation from Keller.