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

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Conference pears



pear juice or pear cider



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.

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