Sous vide pears with cinnamon sauce (TM5)

Sous vide pears with cinnamon sauce (TM5)

4.6 7 ratings

Prep. 15 min

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...

Brazilian cheese puffs

20 min

Peanut butter fudge sauce

20 min

Banoffee arctic roll

28 h 40 min

Gail Kordic's Caramel oranges with sabayon (TM6)

50 min

Sous vide pears with cinnamon sauce (TM6)

2 h

Camembert with cranberries and almonds

30 min

Lemon pepper seasoning

1 h 35 min

Haloumi

5 h

Cheat's mascarpone

22 h

Irish hot chocolate

10 min

Garlic mushrooms

25 min

Gluten free vanilla bundt with lemon glaze

1 h 5 min