Sous Vide Vanilla Cinnamon Poached Pears Food

SOUS VIDE VANILLA CINNAMON POACHED PEARS

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.

SOUS VIDE POACHED PEARS

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.

SOUS-VIDE POACHED PEARS RECIPE

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.

MERLOT-POACHED PEARS WITH VANILLA & CINNAMON

Steps:

• Tip the wine, sugar, cinnamon and vanilla into a deep medium pan and heat gently until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 30 mins until they are just tender. If the pears are very ripe, they may be ready in 20 mins. Can be made up to 2 days ahead - leave the pears in the syrup in the fridge until you're ready to finish the recipe.
• Remove the pears from the pan with a slotted spoon and boil the syrup for 30 mins to reduce it and make it more syrupy. Cool, then chill for up to 2 days. Remove from the fridge 1 hr before serving.