Sous Vide Port-Poached Pears

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Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...

Recipe Temp 180 F / 82.2 C
Recipe Time
Prep Time
If you have ever wondered what the holidays taste like, then you have found the recipe that will show you. These port-wine, citrus, and cinnamon poached pears with poaching liquid reduction caramel are all of the sweetness and light that the holidays bring to mind, and so easy to make. Whether you're opting for a lighter dessert, or just love pears, this is a great one to try!
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Ingredients for 8

  • 4 Bosc pears, ripe but still firm

  • 1 cup tawny port

  • 1/2 c/100g granulated sugar

  • 2 2”/5cm long x ½”/1.25cm wide strips orange zest

  • 2 2”/5cm long x ½”/1.25cm wide strips lemon or Meyer lemon zest - we used Meyer lemon

  • 1/2 tsp ground cinnamon

  • Optional: ice cream or creme anglaise for serving

Directions

  • Step 1

    Set your Anova to 180ºF/82ºC

  • Step 2

    Peel your pears

  • Step 3

    Place all ingredients in a zip-sealing bag

  • Step 4

    Use immersion method to get all of the air out and seal

  • Step 5

    Place into prepared bath and set timer for 30 minutes

    • Finishing Steps

    • Step 1

      Remove from water bath and lift pears gently out of bag, setting aside on a small plate to cool, and pour liquid into a small pan

    • Step 2

      Over medium-high heat, reduce cooking liquid by 2/3. This will take about 10 minutes and give you a syrupy consistency that coats the back of a spoon for a delicious sauce! Remove from heat and let cool.

    • Step 3

      Core the pears with a paring knife and cut in half vertically. Make parallel diagonal cuts approximately ¼”/.5cm apart without cutting all the way through the pear. This will allow you to make the “fan”.

    • Step 4

      Place on a plate and drizzle with cooled syrup. Add ice cream, or serve in a pool of creme anglaise like we did. (Little hack - you can melt your ice cream for superfast creme anglaise!)

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time