- 1 bottle (750 ml) cabernet sauvignon
- 3 tablespoons (45 ml) honey
- 2 sticks (10 g) cinnamon
- 4 ripe pears
- 1 cup (240ml) heavy cream
- 1 tablespoon (15 ml) superfine sugar
- Fill and preheat the SousVide Supreme water oven to 176F/80C.
- In a saucepan on the stovetop, combine the wine, honey, and cinnamon and cook over medium high heat for 15 to 20 minutes to reduce. Strain the reduction.
- Peel the pears, cut in half, and remove the core with a melon baller.
- Put the pear halves in a single layer into a zip-closure cooking pouch and pour in one-half of the wine reduction, reserve remainder.
- Use the displacement method (Archimedes’ Principle)* to remove the air and zip the seal.
- Submerge the pouch in the water oven to cook for about 1 hour (until the pears are tender).
- Meanwhile, further reduce the remaining wine to a syrupy consistency, being very careful not to let it burn, about 20 minutes.
- When cooked, quick chill the pears in the pouch, submerged in ice water for 15 minutes and refrigerate for an hour or up to overnight.
- When ready to serve, clip open the pouch and drain the cooking juices from the pears. Save to reduce for another recipe.
- Whip the cream and sweeten it with the sugar.
- Spoon a bed of the whipped cream into each dessert bowl and top each with a pear half.
- Drizzle the wine reduction over the pears and serve.
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