White Wine Poached Pears




3 cups white wine (preferably riesling)

1 cup sugar

1 cinnamon stick

3 saffron threads

¼ vanilla pod, seeds scraped out

2 large corella pears, ripe but firm.



Preheat a water bath to 80⁰C

Peel the pears and place in a vacuum pouch with the strained syrup from above.

Vacuum-seal the pears on the highest possible setting, and place in the preheated
water bath for 30 minutes.


To serve:

Cut the pears in half and use a melon baller to remove the core. Lay the pear
halves flat on a board, and use a sharp knife to make slices in the lower half
of each pear so they can be fanned out.


From here it is up to you and your personal desires.  Try with a crumble on the side, or sprinkled with toasted hazelnuts.  Maybe a chocolate mousse accompaniment or a warm custard drizzled over topped with caramel shards.  Of course vanilla ice-cream is an old classic too!


Time: 2 hours, includes 1 hour for the chocolate to set and 30 minutes cooking time. Serves 4.



Image and recipe: At Home with Sous Vide by Dale Prentice