Poached Pear Leonard

A dessert for one

Author

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Prep Time: 00:00

Recipe Time: 00:45

Temperature : 185F / 85C

Ingredients

• Bosc pear
• 4 oz Porto (or similar red wine)
• 4 oz sugar
• 1 T butter
• 1/2 teaspoon ground cinnamon
• Scant dash salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 185.0ºF / 85.0ºC.
2. Place ingredients in a sealed ziplock with air squeezed out as best as possible. Place into your sous vide vessel while it preheats.

Syrup Glaze

1. Place contents of ziplock (pear, wine, etc.) in a small saucepan and heat on med/high heat until liquid reduces and thickens a bit, turn the pear occasionally. Let cool to room temperature and serve.