Sous-Vide Poached Pears Recipe

Just add ice cream

Think sous vide is just for savory? Think again. For an easy sous-vide dessert recipe, seal pears with red wine, sweet vermouth, orange zest and vanilla in a bag before poaching them for an hour. The result is a tender and sweet treat with a wine-stained coating. All you need is a scoop of vanilla ice cream, and you're set.

After testing out a few different pears, we specifically chose Bosc pears for this recipe. Anjou and Bartlett pears picked up the flavor of the vanilla bean and citrus beautifully, but only the Bosc pear let the red wine and vermouth really shine.

To learn more, read "TT Culinary Institute: Sous Vide."

Recipe from the Tasting Table Test Kitchen

Sous-Vide Red Wine-Poached Pears
5 from 57 ratings
Douse Bosc pears in red wine, vanilla bean and sugar before cooking them sous vide for a tender dessert, perfect with creamy vanilla ice cream.
Prep Time
Cook Time
Total time: 1.17 hours
  • 4 ripe Bosc pears, peeled
  • 1 cup red wine
  • ½ cup granulated sugar
  • ¼ cup sweet vermouth
  • 1 teaspoon salt
  • Three 3-inch pieces orange zest
  • 1 vanilla bean, seeds scraped
  • Vanilla ice cream, for serving
  1. Place all of the ingredients, except for the ice cream, in a vacuum-seal bag and seal shut. Alternatively, place the ingredients in a sealable plastic bag and dip into a large bowl of water to displace the air before sealing shut.
  2. Preheat a pot of water fitted with a sous-vide immersion circulator to 175° according to the manufacturer's directions. Cook the pears for 1 hour, making sure the bag remains completely submerged. Remove the bag from the pot and take the pears out of the bag.
  3. Core the pears and slice. Divide between 4 shallow bowls and top with vanilla ice cream. Drizzle with some of the cooking liquid, then serve.
Calories per Serving 325
Total Fat 2.0 g
Saturated Fat 1.1 g
Trans Fat 0.0
Cholesterol 7.3 mg
Total Carbohydrates 61.7 g
Dietary Fiber 6.1 g
Total Sugars 48.4 g
Sodium 600.0 mg
Protein 1.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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