Sous Vide Red Wine-Poached Pears

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

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Red wine-poached pears are as beautiful as they are delicious, and with the Anova Sous Vide Precision Cooker, they’re now fool-proof. Serve them with ice cream and a decadent sauce topping for a refined, impressive dessert.
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Ingredients for 4

  • 2 red pears, peeled

  • 2 cups red wine

  • 1 cup granulated sugar

  • 1 cup water

  • 1 vanilla bean, split

  • 3 whole cloves

  • 1 cinnamon stick

  • Ice cream, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 175°F (75°C).

  • Step 2

    Combine all ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Carefully remove the pears from the bag and transfer to a plate.

    • Step 1

      Strain the cooking liquid into a large saucepan. Bring the liquid to a rapid simmer over medium heat. Continue to simmer until the liquid can coat the bag of a spoon, about 10 minutes.

    • Step 2

      Cut the pears in half lengthwise and scoop out the seeds. Divide between 4 serving plates. Serve topped with ice cream and the reduced sauce.

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175 F / 79.4 C Recipe Temp
Recipe Time
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