Sous Vide Saffron Pears


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Saffron pears are a great spin on your traditional poached pear recipe. The saffron adds a burst of colour and depth of flavor. Traditionally, a poached pear recipe calls for poaching in a pot on the stove, but then you have to monitor and watch closely. Cooking sous vide means you can set and forget, knowing that you have a great dessert when you come back.TIP: It's fantastic served with ice cream. 

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Pro-level cooking techniques made simple.

Ingredients for 4

  • 4 pears, peeled, cored and halved

  • ½ tsp (3 mL) saffron

  • 100g caster sugar

  • 1 vanilla bean, cut in half, then sliced lengthways down the centre

  • 1/3 cup (118 mL) white wine


  • Step 1

    Combine all ingredients and put in a bag, seal and cook sous vide for 1 hour at 181.4 F (83 C).

    • To serve...

    • Step 0

      Serve the pears with a few spoons of the liquid in the bag.

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181.4 F / 83 C Recipe Temp
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