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.
- Vacuum machine
Preparation Of The 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 pears in a Bourdaloue pie, a charlotte, a galette des Rois but also as a garnish for the game since the pears were cooked without added sugar.
It is also possible to impregnate the pears by pouring a little wine or liqueur type alcohol into the bag before vacuum packing as for marinated beef roast.