Sous Vide Marsala Poached Pears
Cooked to perfection, these Sous Vide Marsala Poached Pears make a delightful treat, paired with spiced pecans and mascarpone cream.
Servings 4
Ingredients
Special Equipment:
- sous vide immersion cooker
- heat-proof bin or pot
- vacuum sealer
- pouches or zip bags
For the pears (adapted from David Lebovitz):
- 4 pears I used Bartlett a.k.a Williams
- ½ cup marsala wine dry
- 11/2 teaspoons honey
- 2 tablespoons demerara sugar
For the mascarpone cream:
- ⅓ cup mascarpone cheese
- ½ cup 35% whipping cream or coconut cream
- ¼ teaspoon ground cinnamon
- 1 tablespoon maple syrup or honey
For the spiced pecans:
- 1 cup pecans halves
- 3 tablespoons browned butter
- 2 tablespoons maple syrup
- 1 teaspoon mix of cinnamon, nutmeg
Instructions
Poach the pears:
- Heat the water bath to 80ºC/176ºF.
- Wash and peel the pears and place in pouch with all the ingredients. Seal pouch and submerge in heated water. Cook for 30 minutes
- Remove from water bath when finished and serve warm. If you plan to store in the refrigerator until ready to use, then immediately submerge in an ice bath before refrigerating.
- Heat the poaching liquid in a small saucepan until it is reduced to half. Use to drizzle onto pears for serving.
Make the whipped cream:
- To a chilled bowl, add the chilled cream and mascarpone cheese. Whisk until soft peaks form, then add the other ingredients. Whip to stable peaks - still soft, but able to hold it's shape when piped.
Make the pecans:
- Toss the pecans with the spices in a small bowl.
- Add the butter and syrup to a skillet and melt over medium heat until simmering. Add the spiced pecans and stir until well covered with the butter/syrup mixture. Spread onto parchment paper to cool.
Assembly:
- Place pear on a plate and drizzle with marsala sauce (see above). Pipe dollops of whipped mascarpone cream with a plain round tip and sprinkle pecans on the plate. Enjoy!