Pear in wine Sous Vide Steba SV-1

Pear in wine Sous Vide Steba SV-1

Category: Festive kitchen

Ingredients
Pears	6 pcs
Dry wine	0.7 liters
Sugar	210 gram
Cinnamon	1 stick
Nutmeg	2 grams or half a nut
Carnation	4 grams
Allspice	3 grams

Cooking method

• 1. To prepare this dessert, we need:
• Dry wine, the recipe contains sugar, so semi-sweet and sweet wines are not worth buying. Wine can be inexpensive, but with a rich color. Packaged wine or wine drinks will not decorate your pears. There is usually no color or smell. Expensive wine is also not worth buying, as the wine will boil down with spices and all the shades of expensive wine will disappear.
• Pears-pears must be firm, soft pears will turn into porridge and then do not chop them.
• 
• Spices, sugar
• 
• We weigh spices on an electronic scale
• 
• 2. We clean the pears, put them in water so that they do not darken, at this time we boil the wine with sugar and spices
• 
• We boil the wine about 100 ml. There should be 100 ml left for each 700 ml pear. To understand that 100 ml was gone, I did this, took a knife and a marker, poured 600 ml of wine into a saucepan, put a notch on the knife with a marker and topped up the remaining 100 ml. I boiled the wine, put the notched knife vertically and checked if the 100 ml had evaporated.
• 3. While we were busy with pears and wine, turn on our Su view so that it reaches a temperature of 80C, prepare 6 bags for pears.
• 4. When the wine has boiled down, put our pears in bags and pour 100ml of wine with spices into each bag
• 
• 5. Further, the original recipe provided for vacuuming pears with wine, using a home vacuum sealer - this is an almost insoluble problem. There is too much liquid, even in the moist mode my Profi Cook "got drunk" of wine and the bag did not seal of course. ((After suffering for a long time, I did this, I closed the bag with the lid and squeezed the bag with my hands, pushing out the air, Profi Cook wrote funny and then just sealed the bag ...
• 
• 6. We put our 6 bags in our Su kind temperature 80C for 30 minutes.
• 7. We take out the pears after 30 minutes, pour the wine into a separate bowl, pour the pears with this wine before serving.
• 
• 8. Cut, put on a plate, pour over with wine before serving. I didn't have a photo with wine. I forgot to do it.)
• 

The dish is designed for

6 servings

Time for preparing:

30 minutes + 30 minutes preparation

Cooking program:

80C

Note

Pears can be prepared in advance and stored in bags in the refrigerator. Before serving, open the bags and chop the pears.
I made pears for 6 people, practice showed that the guests ate only half, the pears were too large, i.e. one pear for 2 people would be great. The guests took the other half home with great pleasure.
I think there will be questions why Su Weed, if you can immediately boil pears in a saucepan? Of course it is possible. But for 6 pears you need not a bottle of wine, but a full 5-6 liters of wine, so that the pears are completely covered with wine and it will take longer to cook and constantly control the temperature.
I took the original recipe for 8 pears here
🔗
Reduced sugar, spices left the same amount.

[Foam]

Added to bookmarks, I'll try to do it, and for you - Foam - thank you so much for looking out for unusual recipes!

I've been looking for this recipe for so long !!!! I ate such a dessert in a restaurant. Thank you very much! But I do not have a vacuumator, if you boil it in this wine - nothing happens ??

[Olka D]

Olka D, simply cook in wine, the consumption of wine will simply be large, and if there is no vacuumizer, but there is a suvid device or a multicooker pressure cooker with an exact temperature, you can pour wine and spices into cans, put pears and cook in jars.