Sous vide pears with cinnamon sauce (TM5)

Sous vide pears with cinnamon sauce (TM5)

4.6 7 rating

Prep. 15min

Total 2 h

4 portions

Ingredients

white sugar
120 g
natural vanilla extract
1 tsp
ground cinnamon
1 ½ tsp
water
50 g
Buerre Bosc pears (firm), peeled, cored and cut into halves (see Tips)
4
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
flaked almonds toasted, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 4.3 mg

Protein 1.9 g

Calories 1078.4 kJ / 256.8 kcal

Fat 2.7 g

Fibre 6.3 g

Saturated Fat 0.2 g

Carbohydrates 49.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sous vide (TM5) with blade cover 6 Recipes
Australia and New Zealand

You might also like...

Five spice chicken with asparagus and pea salad (MEATER®)

Five spice chicken with asparagus and pea salad (MEATER®)

2 h 10min

Semi-freddo with marbled kiwi coulis

Semi-freddo with marbled kiwi coulis

4 h 20min

Grilled scallops with chilli jam

Grilled scallops with chilli jam

25min

Green goodness soup

Green goodness soup

10min

Classic gin and cucumber icy poles

Classic gin and cucumber icy poles

24 h 15min

Steamed banana puddings with honey ginger crème anglaise

Steamed banana puddings with honey ginger crème anglaise

35min

Honey crème caramels

Honey crème caramels

25 h 55min

Steamed quince pudding with spiced syrup

Steamed quince pudding with spiced syrup

1 h 20min

Orange and passionfruit Eton mess

Orange and passionfruit Eton mess

2 h 50min

Caramel vanilla bourbon sauce

Caramel vanilla bourbon sauce

40min

Better-for-you custard

Better-for-you custard

15min

Mango, coconut and lychee icy poles

Mango, coconut and lychee icy poles

7 h 45min