Sous Vide Poached Pears with Spiced Syrup

Poaching pears on the cooktop is a lengthy process and requires a significant amount of poaching liquid most of which is wasted. By processing your pears in a sealed bag using the sous vide function in your steam oven, you require a lot less liquid, which is more intensely flavoured and can be used later in a variety of forms.


Experiment with both the liquid and the aromatics, replace some of the water with a sweet riesling, or a red wine and swap the aromatics out for a completely different result every time. 


4 pears


1/2 cup caster sugar


2 cups water


Large thumb of ginger, sliced thinly


2 cinnamon sticks


3 star anise 


6 cardamom pods

Check out more Desserts recipes

Print Recipe