We tried poached pears with our SVS using a simple recipe of red wine, sugar and vanilla bean.
At first try we kept the pears in only for 1 hour, the pears were still to firm. As the liquids only gently seeped into the pears. They needed more time, although they had a beautiful lightly infused color, but the texture and flavor was still a bit off on being a classic poached pear.
2nd try we kept the pears in the sous vide supreme for 2-3 hours, the wine/liquid had fully infused the entire pear. We then cooled the pears in a ice bath and refrigerated them for a wonderful dessert anytime you want. It was deliciously tender, with a beautiful wine and vanilla flavor. The entire process in making poached pears was so brainless that you can have perfectly poached pears everyday!
Another plus we found by using the SVS to poach pears was that we did not have to use excessive poaching liquids to fully infuse the pears as found in normal poached pear recipes~ By using a minimal amount of poaching liquid the SVS still managed to fully infuse our pears with the precise flavor and also reaching the perfect texture, with less fuss.
In general using the SVS has made cooking such a seamless process, that with having a busy 9-5 (plus 1 hour commute) we have cut our ordering/eating out regime more than half. As we are now able to prepare meals while we are at work, and have them come out perfectly with only a few minutes of maintenance upon dinner time. The SVS has literally become part of our daily cooking scheme in our household, and we can't even fathom to look back! We may even consider purchasing a 2nd unit to maintain different levels temperature control!
Another plus we found by using the SVS to poach pears was that we did not have to use excessive poaching liquids to fully infuse the pears as found in normal poached pear recipes~ By using a minimal amount of poaching liquid the SVS still managed to fully infuse our pears with the precise flavor and also reaching the perfect texture, with less fuss.
In general using the SVS has made cooking such a seamless process, that with having a busy 9-5 (plus 1 hour commute) we have cut our ordering/eating out regime more than half. As we are now able to prepare meals while we are at work, and have them come out perfectly with only a few minutes of maintenance upon dinner time. The SVS has literally become part of our daily cooking scheme in our household, and we can't even fathom to look back! We may even consider purchasing a 2nd unit to maintain different levels temperature control!
Recipe
4 firm pears (Barlett, Anjou or Bosc)
1 cup red wine
4 tablespoons sugar
1 whole vanilla bean, split and scraped
Vacuum packed - we used the handy vac as it does a better job in sealing in items that are heavily poached in liquids.
Cook at 75 C for 2-3 hours.
Chill in ice bath and refrigerate.
Serve cold.
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