Gastronomixs

Pear sauce

This sauce is vacuum-cooked, which may seem a bit exaggerated, but it guarantees that you get the same result every time.

Pear sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1.2

kg

Conference pears

100

ml

pear juice or pear cider

2

g

citric acid 

Preparation method

  • Peel the pears and remove the cores.
  • Pull vacuum all the ingredients and steam at 80˚C for 30 minutes or place in a water bath at 80˚C for one hour. The cooking times are merely an indication and may vary depending on the size of the pear pieces.
  • Remove the pears from the vacuum bag and purée in a blender together with the liquid. Push the sauce through a fine-meshed sieve so that it becomes smooth without any bits and pieces.

Serving suggestions

  • In a composition with components of chocolate, almond, vanilla.
  • In a composition with components of pear, hazelnut, cheese.
  • As a basis for, for example, a sorbet, bavarois or panna cotta.

Previous page