- 400ml full-bodied red wine
- 1 tsp sugar
- 2 pears
- Optional spices: cinnamon, clove
- Reduce the red wine and sugar by half in a saucepan. Peel, halve and core the pears. Place the pear halves and the red wine in the SousVide bag, along with the spices if you wish to use them, and vacuum seal.
- Place the bag on shelf level 3 and cook on ‘SousVide’ at 95˚C for 15 minutes.
This dessert goes perfectly with Crème Anglaise.
If you have time, leave the pears in the vacuum bag for 24 hours (before or after cooking). Then the colouring will be perfectly even.