Sous Vide Poached Pears

Ingredients

Bourbon caramel sauce

• 3 Tbsp light brown sugar
• 2 Tbsp unsalted butter
• 1 Tbsp fresh lemon juice
• 1 Tbsp bourbon or dark rum
• 1 tsp fresh grated ginger
• Pinch of salt
• 1 vanilla pod, split and seeds scraped (seeds only, pod added later)
• 1 star anise pod

Pears

• 2 ripe but firm pears
• Good vanilla ice cream, to serve

Steps

1. Set the sous vide bath to 85°C.
2. In a saucepan, combine the brown sugar, butter, lemon juice, bourbon, ginger, salt, and the scraped vanilla seeds (not the pod). Heat on medium, whisking until smooth.
3. Remove from heat and add the star anise pod and the scraped vanilla pod.
4. Peel the pears, then halve and remove the core and seeds.
5. Put the pears in a bag and pour in the sauce. Vacuum seal, or use the water-displacement method with a zip bag.
6. Cook in the sous vide for 30–60 minutes.
7. Slice to serve, with vanilla ice cream and the sauce.

Scales well — 4 large pears with tripled sauce held the same ratio.