Vanilla pears cooked sous vide

1. Wash them carefully pears, then peel them and cut them into quarters. Remove the heart, the seeds and the fibrous part extending from the stem.
2. Arrange the quarters pears flat in two vacuum bags Le Parfait® 20x30 cm, adding the vanilla pod split and scraped. Carefully clean the edges of the bags, then vacuum them. Carry out a wet weld.
3. Set the immersion heater to 85°C for 25 minutes and immerse it in a pot of water. When the water has reached the desired temperature, immerse the bags. At the end of cooking, remove the bags using tongs.
4. Let cool for a few minutes at room temperature, then store in the refrigerator for a few days without removing them from the vacuum bags.

Soft and fragrant pears, ready to enhance your most delicious desserts and delight the whole family!

Recipe from chef Bastien HODE