Serves 8

INGREDIENTS

• 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

INSTRUCTIONS

1. Fill and preheat the SousVide Supreme water oven to 176F/80C.
2. 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.
3. Peel the pears, cut in half, and remove the core with a melon baller.
4. 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.
5. Use the displacement method (Archimedes’ Principle)* to remove the air and zip the seal.
6. Submerge the pouch in the water oven to cook for about 1 hour (until the pears are tender).
7. Meanwhile, further reduce the remaining wine to a syrupy consistency, being very careful not to let it burn, about 20 minutes.
8. 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.
9. When ready to serve, clip open the pouch and drain the cooking juices from the pears. Save to reduce for another recipe.

To serve

1. Whip the cream and sweeten it with the sugar.
2. Spoon a bed of the whipped cream into each dessert bowl and top each with a pear half.
3. Drizzle the wine reduction over the pears and serve.