Skip to main content Search
Sous vide pears with cinnamon sauce

Sous vide pears with cinnamon sauce
4.7 19 ratings
Prep. 15 min
Total 2 h
4 portions
Sign up for free

Ingredients

  • Beurre Bosc pears (firm), peeled, cored and cut into halves (see Tips)
    4
  • white sugar
    120 g
  • natural vanilla extract
    1 tsp
  • ground cinnamon
    1 ½ tsp
  • water
    50 g
  • 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 with blade cover 7 Recipes
Australia and New Zealand

You might also like...

Poppy seed strudel

4.8(51)

3 h 15 min

Peruvian roast chicken with green sauce and avocado salad (MEATER+®)

4.9(137)

10 h 30 min

Cheat's Kaiser rolls

4.5(16)

2 h 30 min

Baked whole-side of salmon with yoghurt dressing

4.8(20)

55 min

Pickled red onions

3.9(15)

1 h 50 min

Warm zucchini salad with basil lemon dressing (Thermomix® Cutter, using modes)

4.7(23)

20 min

Chilli crunch (TM6)

4.3(21)

30 min

Black garlic and onion jam

4.9(16)

55 min

Speculoos

4.3(23)

3 h

Liquid beef stock

5.0(2)

3 h 20 min

Sous-vide strawberries with white chocolate mousse

4.7(37)

2 h

Steamed beetroot with creamy walnut sauce

4.2(10)

1 h