Sous vide poached pear with dark rum
Sous vide baths are perfect for poaching fruit.
Recipe makes 10 pieces.
Allergens & dietary requirements
- Vegan
Ingredients
- 10 Conference pears
- 300 ml dark rum
- 100 ml sugar syrup, 1:1
Preparation method
- Mix the rum with the sugar water.
- Peel the pears.
- Remove the core with a small melon baller.
- Pull vacuum the pears together with the rum syrup.
- Poach the pears in the sous vide bath for one hour at exactly 80°C.
- Cool immediately in ice water.
Serving suggestions
- In a composition with almond mousse, vanilla ice cream, and brandied raisins.
- In a composition with pistachio ice cream, crumble, and sponge cake.
- You can also replace the rum with a different liqueur such as Amaretto or cinnamon liqueur.
