Stewed pear

sous vide peer

Author: Jorick van Souvy

Persons: 4

Temperature: 82

Cooking time: 1 hour

Prep time: 30 minutes


  • 4 pears
  • 700 ml red wine
  • 125 grams of sugar
  • 1 vanilla pod
  • 2 cinnamon sticks
  • 2 cloves
  • 1 star anise
  • 1 juniper berry


  1. Make the marinade -

    A good choice for wine is a Cabernet Sauvignon or a Syrah. Place all ingredients in a saucepan except the stewed pears and bring to the boil. Reduce the mixture by 1/3. Then strain the liquid and remove the herbs.

  2. Set the Souvy Cooker to 82 °C -

    Take a pan or sous vide container and fill it with warm water. Set the sous vide device to 82 °C.

  3. Peel the pears -

    Peel the pears and then halve them. Cut out the core and seeds. Then divide the liquid and the pears over the sous vide bags .

  4. Yarn -

    Place the sous vide bag in the water bath and set the timer for 60 minutes. Check occasionally whether the stewed pears are ready by gently squeezing them. The cooking time depends on the ripeness of the pear. If the pear is not ripe, it must be cooked longer. This can be 15 to 30 minutes longer.

  5. To serve! -

    The pears are ready as soon as they can be gently squeezed but the pears still retain their shape. Remove the pears from the water bath as soon as they are ready. Serve immediately or cool in ice water. The liquid can be used as a sauce.

  6. Make it even tastier -

    Complete the sous vide stew with, for example, ice cream and gingerbread.

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