Red Wine Poached Pears

Ted wine poached pears.. Makes 4 shallow bowls. Best served with vanilla ice cream.

Author

Colin Murphy

Prep Time: 00:05

Recipe Time: 01:00

Temperature : 176F / 80C

Ingredients

• 4 ripe Bosc pears, peeled
• 1 cup red wine
• ½ cup granulated sugar
• ¼ cup sweet vermouth
• 1 tsp salt
• 3  orange peel strips (3-inch pieces)
• 2 tsp vanilla extract

Directions

1. Place all of the ingredients, except for the ice cream, in a vacuum-seal bag and seal shut. Alternatively, place the ingredients in a sealable plastic bag and dip into a large bowl of water to displace the air before sealing shut.
2. Preheat Anova to 176°. Cook the pears for 1 hour, making sure the bag remains completely submerged.
3. Remove the bag from the pot and take the pears out of the bag.
4. Core the pears and slice.
5. Divide between 4 shallow bowls and top with vanilla ice cream.
6. Drizzle with some of the cooking liquid, then serve.

Finishing Steps