Stewed pear

The stewed pear is a real all-rounder. Many people only know the stewed pear as a side dish with game in the winter. Actually that is a pity, because the stewed pear is delicious in every season. You can use the sous vide cooking pear in for example: pies, salads, desserts and cakes. Nevertheless these sous vide cooking pears fit perfectly with game and stew. The reason for this is the aromatic spices, full red wine and juicy pears. In addition, the pears have a perfect balance of sweet and sour for a dessert.


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


  1. Make the marinade

    A good choice for the wine is a Cabernet Sauvignon or a Syrah. Place all ingredients in a saucepan except the stewing pears and bring to a boil. Reduce to 1/3. 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 hot water. Set the sous vide device to 82 °C.

  3. Peel the pears

    Peel the pears and then cut them in half. Cut out the core and the seeds. 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 to see if the stewed pears are all right by gently squeezing them. Cooking time depends on the ripeness of the pear. When the pear is not ripe it will need to be cooked longer. This can take 15 to 30 minutes longer.

  5. Serve!

    The pears are ready when you can squeeze them gently but they still keep their shape. Remove the pears from the water bath as soon as they are ready. Serve immediately or cool back in ice water. The liquid can be used as a sauce.

  6. Make it even tastier

    Make the sous vide pear complete with for example: ice cream and biscuits.