Sous vide pears with cinnamon sauce (TM6)

Sous vide pears with cinnamon sauce (TM6)

4.7 19 ratings

Prep. 15 min

Total 2 h

4 portions

Ingredients

white sugar
120 g
natural vanilla extract
1 tsp
ground cinnamon
1 ½ tsp
water
50 g
Buerre Bosc pears (firm), peeled, cored and cut into halves (see Tips)
4
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
flaked almonds toasted, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 4.3 mg

Protein 1.9 g

Calories 1078.4 kJ / 256.8 kcal

Fat 2.7 g

Fibre 6.3 g

Saturated Fat 0.2 g

Carbohydrates 49.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sous vide (TM6) with blade cover 7 Recipes
Australia and New Zealand

You might also like...

Panna cotta

6h 15min

Lychee sorbet cocktail

24h 5min

Strawberry and meringue semifreddo

12h 15min

Panna cotta with rhubarb topping (George Calombaris)

25h 15min

Lemon and thyme oil

25min

Rosewater madeleines

30min

Lemongrass Lychee Splash

3h 20min

Sous-vide strawberries with white chocolate mousse

2h

Rosewater madeleines

30min

Pimm's sabayon with strawberries

20min

Sous vide rare beef steak with béarnaise sauce (TM5)

2h 20min

Butterscotch panna cotta with pear sorbet (Mark Southon)

25h 20min