Courtesy of Michael Cadden, Tavern Law, Seattle, WA
Makes about 1 pint (480 ml) of shrub
- 8 ounces (228 g) Bosc pears, washed, cored, and chopped or thinly sliced (not peeled)
- 8 ounces (228 g) Demerara sugar
- 8 ounces (240 ml) apple cider vinegar
- Fill and preheat the SousVide Supreme water oven to 148F/64.5 C.
- Put the sugar and pears into a large (gallon/3.8 liter) cooking pouch and vacuum seal.
- Submerge the pouch in the water oven to cook for 1 hour.
- Remove and quick chill the pouch in ice water (half ice, half water) for 30 minutes, then refrigerate for 12 hours.
- Again, preheat the water oven to 148F/64.5 C.
- Open the pouch, transfer the pears to a large (gallon/3.8 liter) zip-closure cooking pouch and add the cider vinegar and mix together; use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
- Submerge the pouch in the water oven to cook for another 6 hours.
- Quick chill in the pouch, again, submerged in ice water for 15 minutes, then refrigerate until well chilled.
- Strain to remove the solids and transfer the liquid to a clean, stoppered bottle. (Reserve the pear pieces to use on top of ice cream or dehydrate the thin candied pear slices for use as a garnish on desserts or entrees.)