Sous Vide Tawny Poached Pears

A simple sous vide dessert for those with a sweet tooth!

Prep Time  30 Minutes

Cook Time  2 Hours

Serves  6


  • 6 small, firm, D’Anjou pears, peeled
  • 120ml Tawny Port wine
  • 180g sugar
  • 3 tbsp honey
  • 2 cinnamon sticks
  • 5 cloves


  • Fill your sous vide water bath and preheat to 85ºC (185ºF).
  • Pour the Tawny Port wine into a saucepan. Add the sugar, spices and honey, bringing to a boil and stirring until the sugar dissolves.
  • Remove the saucepan from the boil and carefully light the alcohol to burn it off. After about 2 minutes, turn off the heat and allow to cool.
  • Peel the pears but leave the stem on for decorative purposes.
  • Place the pears and the contents of the saucepan into a 3.80 litre vacuum pouch. Remove as much air as possible from the vacuum pouch with your hands and vacuum seal.
  • Submerge the pouch completely in the water bath and cook for 2 hours.
  • Once cooked, remove the pears from the vacuum pouch, reserving the liquid.
  • Allow to cool or serve immediately dependent on your preference with vanilla ice cream and some of the reserved juices.

To Garnish

  • Vanilla ice cream