Sous Vide Poached Pears Food
SOUS VIDE POACHED PEARS
A light and refreshing dessert that you can fix and forget until ready to serve. This can be doubled, but I suggest using one bag per pear. I generally serve this with a scoop of ice cream.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Pear Dessert Recipes
Time 1h10m
Yield 2
Number Of Ingredients 4
Steps:
- Fill a large pot with warm water, leaving 3 inches of head room. Attach the sous vide to the pot and set the temperature to 175 F degrees (80 degrees C) and timer to 1 hour.
- Peel pear and halve lengthwise. Scoop out the seeds using a small spoon. Place pear halves into a resealable or silicone bag and add butter, brown sugar, and vanilla extract.
- Remove all air from the bag and immerse the bag into the water, making sure that the top does not go below water. Leave in the water for 1 hour.
- Remove the bag when time is up and place pears on dessert plates. Drizzle with cooking liquid.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 19.6 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 43.7 mg, Sugar 14.9 g
SOUS VIDE EGGS
Steps:
- Pre-heat the sous vide water bath to 75° C / 167° F.
- Use a slotted spoon or spider to gently set the eggs at the bottom of the container.
- Cook for 13 minutes 30 seconds then remove and run under cold tap water for about 30 seconds OR into an ice bath for a few seconds until cool enough to be able to handle. Crack and transfer into small bowls or right on top of toast. Season with kosher salt & pepper.
SOUS VIDE VANILLA CINNAMON POACHED PEARS
Provided by Sheri Ann Richerson
Time 30m
Number Of Ingredients 4
Steps:
- Set your sous vide cooker to 175 degrees Fahrenheit.
- Drain the syrup off the pears, then place them in a sous vide bag.
- Add the butter, vanilla bean paste and cinnamon to the bag.
- Vacuum seal the bag.
- Place the bag in the sous vide cooker once it reaches 175 degrees Fahrenheit.
- Cook for 30 minutes.
- Remove the bag from the sous vide cooker.
- Dump the contents of the bag into a bowl.
- Scoop the pears onto individual plates and drizzle with the butter spiced syrup.
- Serve immediately.
GINGER TEA SOUS VIDE PEARS WITH SPICED JELLY
Fill your home with the inviting fragrance of this dessert dish. A perfectly light and refreshing ending to any hearty meal.
Provided by Food For Net
Categories Dessert
Time 4h10m
Number Of Ingredients 9
Steps:
- Combine water, sugar, ginger, lemongrass, cardamom, star anise, and black pepercorns in a sauce pot and simmer for five minutes. Leave to cool and strain.
- Peel the pears and put in a sous vide bag together with the spiced ginger syrup.
- Poach in a water bath pre-heated to 180F for two hours.
- Submerge the cooked pears in an ice bath.
- Transfer poaching liquid into a sauce pot. Add gelatin and heat until near boiling.
- Pour gelatin into a mold and refrigerate to set
- Serve poached pears with jelly and light syrup or ice cream.
SOUS-VIDE POACHED PEARS RECIPE
Douse Bosc pears in red wine, vanilla bean and sugar before cooking them sous vide for a tender dessert, perfect with creamy vanilla ice cream.
Provided by Tasting Table Staff
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Place all of the ingredients, except for the ice cream, in a vacuum-seal bag and seal shut. Alternatively, place the ingredients in a sealable plastic bag and dip into a large bowl of water to displace the air before sealing shut.
- Preheat a pot of water fitted with a sous-vide immersion circulator to 175° according to the manufacturer's directions. Cook the pears for 1 hour, making sure the bag remains completely submerged. Remove the bag from the pot and take the pears out of the bag.
- Core the pears and slice. Divide between 4 shallow bowls and top with vanilla ice cream. Drizzle with some of the cooking liquid, then serve.
Nutrition Facts : Calories 325 calories, Carbohydrate 62 g carbohydrates, Cholesterol 7 mg cholesterol, Fat 2 g fat, Fiber 6 g fiber, Protein 1 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 600 mg, Sugar 48 g
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- Place all of the ingredients, except for the ice cream, in a vacuum-seal bag and seal shut. Alternatively, place the ingredients in a sealable plastic bag and dip into a large bowl of water to displace the air before sealing shut.
- Preheat a pot of water fitted with a sous vide immersion circulator to 175°F according to the manufacturer's directions. Cook the pears for 1 hour, making sure the bag remains completely submerged. Remove the bag from the pot and take the pears out of the bag.
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