Sous vide pears with cinnamon sauce (TM5)

Sous vide pears with cinnamon sauce (TM5)

4.6 7 ratings

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...

Peanut butter fudge sauce

20min

Coffee semifreddo

6 h 30min

Sago plum pudding

28 h 15min

Lime glaze

40min

Berry Curd

20min

Sous vide pears with cinnamon sauce (TM6)

2 h

Candied spiced pumpkin

24 h 30min

Dulce de Leche

7 h 35min

Sweet potato blini with cumin & sesame crème fraîche

1 h

Caramel vanilla bourbon sauce

40min

Ricotta gnocchi

2 h

Berry cordial

40min