Marsala poached pears
Sous vide pears poached in sweet Marsala wine. (reconstructed / classic proportions — the source page contained only a title and photo.)
Ingredients
| — | Ripe pears, peeled |
| — | Marsala wine |
| — | Sugar |
| — | Lemon or orange zest |
| — | Cinnamon stick |
Instructions
(reconstructed / classic proportions — the source page contained only a title and photo.)
- Peel the pears, leaving them whole with the stems on.
- Place the pears in a vacuum-seal bag with the Marsala wine, sugar, a strip of lemon or orange zest, and a cinnamon stick. Vacuum seal.
- Cook in a sous-vide water bath at 80°C (176°F) for about 1 hour, until the pears are tender.
- Remove from the bag, reduce the poaching liquid to a syrup if desired, and serve the pears drizzled with the Marsala syrup.