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. 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 |
