Embark on a culinary journey that marries simplicity with sophistication in our latest recipe guide. Discover the art of cooking pears under vacuum, a method that not only elevates the humble fruit to gourmet status but does so with an elegance that preserves its natural flavor and texture. This recipe, perfect for chefs of all levels, requires minimal ingredients—just pears and your choice of spices

. The technique involves vacuum-sealing the pear with spices, then gently poaching them to perfection. The result? Pears that are tender yet firm, their taste intensified without the need for added sugars. Whether you’re looking to impress at your next dinner party or simply indulge in a healthy dessert, this method promises pear that are as delicious as they are versatile.

Follow along as we guide you through each step, from selecting the right utensils to the final, refreshing ice bath, ensuring your pears are cooked to perfection. Ideal for incorporation into various dishes or enjoyed on their own, these vacuum-cooked pear are a testament to the beauty of cooking with precision and care.

Ingredients

For this recipe of pears cooked under vacuum
Pears – spices of your choice (optional) – a bag intended for cooking under vacuum – a steam oven or a double boiler.

Utensils

• Thermometer
• Vacuum machine

Preparation Of The Pears Recipe

1 – Peel the pears and cut them in half.

2 – Remove the stalks and lemon.

3 – Place star anise, a cinnamon stick, a vanilla pod or any other spice of your choice.

4 – Vacuum and weld.

5 – Poach at 85 degrees between 20 and 30 minutes depending on the degree of ripening of the fruits.

6 – Refresh immediately in an ice water bath before opening the bag.

7 – The pears are cooked but keep their texture and taste, without adding sugar.

A Few Words About The Recipe

Astonishing! I like this technique because the fruits keep a firm texture and their taste is preserved or even reinforced. Cooking at 85 degrees prevents fiber splitting which would give completely softened fruit. Pears cooked in a vacuum can be kept for 3 to 4 days in the refrigerator provided that the plastic bag is not opened after cooking.

An ideal technique for using pear in a Bourdaloue pie, a charlotte, a galette des Rois but also as a garnish for the game since the pear were cooked without added sugar.

It is also possible to impregnate the pear by pouring a little wine or liqueur type alcohol into the bag before vacuum packing as for marinated beef roast.