Sous Vide Poached Pears with Port Wine, Cherries and Gorgonzola Cheese
Courtesy of John Biswanger
- 2 firm, ripe pears, peeled, cored, and halved
- 4 ounces (112 g) gorgonzola cheese, softened
- 1/2 cup (66 g) dried cherries, chopped
- 1/2 cup (120 ml) tawny port
- 2 teaspoons (10 ml) honey
- 1 teaspoon (5 ml) pure vanilla extract
- 1/2 cup (60 g) toasted pecans, chopped and lightly toasted
- 4 sprigs mint, for garnish
- Fill and preheat the SousVide Supreme to 165F/ 74C.
- In a bowl, mix together the cheese and dried cherries and use one-half of this mixture to fill the cavity of each pear half. (Reserve the remainder to make four mini cheese balls for finishing in step 9.)
- In a small bowl, mix together the port, honey and vanilla to make a sauce.
- Put one stuffed pear half into each of four ramekins, equally divide the sauce among the ramekins.
- Seal each ramekin in a cooking pouch, evacuating just enough air to have the bag make contact with all sides of the ramekin.
- Carefully place the ramekins in the pre-heated water oven, making sure to keep them level so the contents of the ramekins does not spill out.
- Cook for 3 to 3 ½ hours.
- Carefully remove the ramekins from the water and open each pouch.
- To serve, place the ramekin on a dessert plate, top each pear with some warm toasted chopped pecans and a ball of the cherry cheese mixture on top. Garnish with a fresh sprig of mint.