Sous Vide Red Wine Poached Pears

Sous Vide Red Wine-Poached Pears

Tasting Table Test Kitchen
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Servings 4


  • Sous Vide Immersion Circulator
  • Cooking Container


  • 4 ripe Bosc pears peeled
  • 1 cup red wine
  • 1/2 cup granulated sugar
  • 1/4 cup sweet vermouth
  • 1 tsp salt
  • 3 3" orange zest
  • 1 vanilla bean seeds scraped
  • vanilla ice cream for serving


  • 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.
  • Preheat a pot of water fitted with a sous vide immersion circulator to 175°F 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.
  • 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.
Keyword pears, poached pears, red wine, sous vide