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Sous vide pears with cinnamon sauce

Sous vide pears with cinnamon sauce
4.7 19 ratings
Prep. 15 min
Total 2 h
4 portions
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Ingredients

  • Beurre Bosc pears (firm), peeled, cored and cut into halves (see Tips)
    4
  • white sugar
    120 g
  • natural vanilla extract
    1 tsp
  • ground cinnamon
    1 ½ tsp
  • water
    50 g
  • water to fully submerge bags (not higher than the 2L maximum fill level)
  • lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
    30 g
  • flaked almonds toasted, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 4.3 mg
Protein 1.9 g
Calories 1078.4 kJ / 256.8 kcal
Fat 2.7 g
Fibre 6.3 g
Saturated Fat 0.2 g
Carbohydrates 49.5 g

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