Sous Vide Cinnamon Poached Asian Pears

(50)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

  • Rate This
We’ll be honest: neither of us really enjoy pears all that much. They’re super mealy. However, these are Asian pears, which have a much better texture, and once they’re poached with wine, honey, vanilla, coriander, and cinnamon in the Anova Sous Vide Precision Cooker, they’re transformed into a delectable (but still somewhat healthy) dessert.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Sous vide made easier than ever.

Shop Now

Ingredients for 4

  • 2 Asian pears, halved and cored

  • 1/4 cup honey

  • 1/4 cup white wine

  • 4 tablespoons unsalted butter

  • 1 teaspoon vanilla bean paste

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground coriander

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the pears from the bag and set aside. Pour cooking liquid into a medium-skillet.

    • Step 1

      Bring liquid to a rapid simmer over medium-high heat. Continue to simmer until liquid has reduced by half and is thick enough to coat the back of a spoon, 15 to 20 minutes.

    • Step 2

      Serve the pears with the reduced cooking liquid.

Latest Comments

180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time