Sous vide poached pears and creme anglaise make for the perfect Valentine’s Day dessert. Super simple, and made to impress, it tops our list of sous vide desserts. Infused with asian inspired spices, served with creme anglaise (a nice fancy way to say melted ice cream) it’s the perfect combination of flavours. It is a balance of sweet, salty, fragrant. You can serve this sous vide poached pear and creme anglaise both hot or cold - So make it ahead or serve it immediately.

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Poached Pear
- 2 Pears, Bosc pears were used in this recipe
- 3” cinnamon
- 9-10 pods Green Cardamom, cracked
- 2” slice of Ginger
- 1 Star anise
- ¼ tsp Nutmeg
- 3 tbsp honey
- 1 tbsp brown sugar
- 50 mL warm water
- 1 mace (optional)


Creme Anglaise
- 1 cup Whipping Cream
- 1 tsp Vanilla Extract
- 3 Egg Yolks
- 1 tbsp Sugar

- Finishing
- Sea salt
- Mint leaves
- Ground Cinnamon

Poached Pears
- Set water bath to 185F (85C)
- Peel pears, core using a paring knife or melon spoon
- add cinnamon, cardamom, ginger, star anise, nutmeg, honey, brown sugar, water, and mace if using into a vacuum bag. Carefully place pears in the bag.

Creme Anglais
- In a blender add, egg yolk, cream, vanilla, and sugar
- Pour into a bag, or glass jar. If using a jar, tighten the lid finger tight.

- Sous vide the pears and creme anglaise for 1 - 3 hours depending on ripeness. Check on the pears periodically, by giving them a little squeeze. They are done once soft to the touch.
- Remove both the pears and creme anglaise from the water bath.
- You can chill to serve later or immediately. It works as both a hot or cold dessert.
- When ready to serve, whip creme anglaise or blitz again in the blender for 3 seconds to liquify.
- Pour the creme anglaise into a shallow plate
- Place pear in the middle
- top with sea salt, mint leaves, and cinnamon if using. This step is completely optional or can be replaced with dressings of your choosing. Basil and balsamic glaze may be alternative options.

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