Do include the spices unless you’re really not a fan – they add a wonderful warmth and depth to the dish.
400ml full-bodied red wine
1 tsp sugar
Optional spices: cinnamon, clove
Reduce the red wine and sugar by half in a saucepan. Peel, halve and core the pears. Place the pear halves and the red wine in the SousVide bag, along with the spices if yo wish to use them, and vacuum seal.
Place the bag on shelf level 3 and cook on ‘SousVide’ at 95°C for 15 minutes.
This dessert goes perfectly with Crème Anglaise.