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


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