Sous vide pears with cinnamon sauce (TM6)

Sous vide pears with cinnamon sauce (TM6)

4.7 19 ratings

Prep. 15min

Total 2 h

4 portions

Ingredients

white sugar
120 g
natural vanilla extract
1 tsp
ground cinnamon
1 ½ tsp
water
50 g
Buerre Bosc pears (firm), peeled, cored and cut into halves (see Tips)
4
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

Nutrition per 1 portion

Calories 256.8 kcal / 1078.4 kJ

Protein 1.9 g

Fat 2.7 g

Carbohydrates 49.5 g

Fiber 6.3 g

Saturated fat 0.2 g

Sodium 4.3 mg

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Sous vide (TM6) with blade cover 7 Recipes
Australia and New Zealand

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