Sous vide pears with cinnamon sauce

Sous vide pears with cinnamon sauce

4.7 19 évaluations

Prép. 15min

Total 2h

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 4.3 mg

Protides 1.9 g

Calories 1078.4 kJ / 256.8 kcal

Lipides 2.7 g

Fibre 6.3 g

Graisses saturées 0.2 g

Glucides 49.5 g

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Également présenté dans

Sous vide with blade cover 7 Recettes
Australie et Nouvelle-Zélande

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