Tossed Salads and Scrambled Eggs

SousVide Supreme Demi – poached pear

Posted on: Friday 09 December 2011

Disclosure: I received a demo product from Duo PR. This is not a sponsored post.

I love desserts but rarely bake at home. A balance of precision and intuition, measurement and touch, it is both a science and an art. And I have neither the talent nor the patience to bake every week. When I do bake, I mostly make scones and biscuits (biscuits and cookies for Americans!), and sometimes banana bread.

Pears were in season and I bought a couple of Beurré Bosc pears with the SousVide Supreme Demi in mind. Sharone Hakman poached them in Zinfandel, dusted the halves with cinnamon and served them on a pillow of mascarpone at the SousVide Supreme event.

I followed this recipe for poached fruit. Simmer white wine (Domaine Cherrier Sancerre from Soul Wine), water, sugar and vanilla bean until the liquid reduces by half, and chill to thicken.

Peel, core and cube pears, and place into food grade plastic pouch. Pour in syrup and apply Archimedes’ principle to remove air from the pouch before zipping the seal. Cook in the water oven at eighty five degrees Celsius for twenty five minutes.

Perfumed by vanilla, the delicate flesh had an intense pear flavour that paired well with a scoop of ice cream.

I recommend using ripe fruit and adjusting the ratio of sugar in the poaching liquid, and pour yourself a glass of wine while preparing this non-baked dessert!

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2 Responses to "SousVide Supreme Demi – poached pear"

YES!!!!!!!!!!!!!! FINALLY!!!!! A recipe for the SousVide that doesn’t call
for a can of Campbell’s Cream Of Mushroom Soup!!!….Thank youI!!!
Keep up the good work!

Thanks Michelle. Cooking sous vide highlights fresh, quality ingredients!

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