INFO
Inspired by a recipe from Thomas Keller’s book: Under Pressure
Details
Ingredients Pear
- 1 Pear
- 1/4 Cup (60 ml) of water
- 1/4 Cup of Sugar
- 1/2 a lemon, juiced
Ingredients Chocolate Sauce
- 50 gr of 70% Dark Lindt Chocolate
- 2 Tsp of cream
- 1 Tsp of unsalted butter
Method Pear
- Heat the water bath to 83 °C
- In a pan, place the water and the sugar
- Bring to a low boil to melt the sugar
- One the sugar is melted, take the pan into a Ice bath to cool the sirup
- Once the sirup is cold, add half lemon juiced
- Peel the pear
- Cut in half, being careful to keep the stem on one side
- Core the pear using a knife
- Place both half of the pear into a 1 quart plastic storage bag, add the sirup
- Vacuum seal the bag
- Once cooked, remove the bag, place into a ice bath to cool
- Once cool, place in the fridge until it is time to set the dessert
Method Chocolate Sauce
- In a double boiler, melt the chocolate, butter and cream
Method Assembly
- Open the pear bag, lay each half on a place
- Coat each half with a little bit of the chocolate sauce
Also works extremely well with [Raspberry Coulis](Raspberry Coulis.md). You can also substitute peaches for the pears.
Some pictures of the pears and some of the peaches variation.
Quick View
| Sous-Vide | |
|---|---|
| Serve | 1 |
| Preparation Time | 10 mn |
| Cooking Time (sous-vide) | 45 mn |
| Cooking Time (traditional) | 5 mn |
| Temperature | 83 °C 181.4 °F |
| Authors | Pascal Crausaz / Thomas Keller |
| Special | 1 Quart Heat-Seal Storage bag Vacuum Sealer Circulator |
