Bruno Goussault’s DVD mentions a recipe of a pear cooked sous vide:
- 1 pear
- 30 g chocolate
- 20 g vanilla sugar (vanilla extract plus sugar)
The recipes mentions puting the pear sous vide and immerse the pouch in a water bath set at a temperature of 8O°C until the pear is “done”.
Their is no mention of the cooking time. I checked several times the pear before it becomes too soft and therefore decided to stop cooking the pear after 30 minutes. I chilled the pear and kept it in the fridge one day before serving it.
The result is a very nicely cooked pear but I can’t say this pear was something special. It was good but nothing amasing. I think the main advantage of this way of cooking pears is the possibility to keep them 15 to 25 days in the fridge (at the condition to keep them in the pouch). This is definitely a very good point for professionnals.