Sous vide pears with cinnamon sauce

Sous vide pears with cinnamon sauce

4.7 19 valutazioni

Prep. 15min

Totale 2h

4 portions

Ingredienti

Beurre Bosc pears (firm), peeled, cored and cut into halves (see Tips)
4
white sugar
120 g
natural vanilla extract
1 tsp
ground cinnamon
1 ½ tsp
water
50 g
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
flaked almonds toasted, to serve

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 4.3 mg

Proteine 1.9 g

Calorie 1078.4 kJ / 256.8 kcal

Grassi 2.7 g

Fibre 6.3 g

Grassi saturi 0.2 g

Carboidrati 49.5 g

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Presente anche in

Sous vide with blade cover 7 ricette
Australia e Nuova Zelanda

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