EASY Sous Vide Dessert - Spiced Poached Pear with Creme Anglaise

Today we're making poached pears with clement glace. I hope that's how you say it. We don't know, it's okay. But either way it's an excellent dessert to impress your date or your guest and the best part it is really really simple. If you're new to this kind of cooking we do sous vide recipes and a lot of other experiments and recipes as well so make sure to subscribe and click that notification bell so you know when we have a new video. All right so let's get started. First things first, we have two pears. These are BOSC. Yeah B-O-S-C. Okay so these ones are really firm even though we've had them for a while. So these ones will take a little longer to cook but the first step for any of this is to peel it. We're going to peel it all the way down. So once you have a peel the one thing you want to remember is to keep the stem. If it's no stem no problem but try and keep the stem. I think it just looks nicer in presentation. The next thing we're going to do is core out the seeds. So I'm using this small apple corer. I'm going to put it down into the bottom. You can also use a melon peeler but this is what I do. I stick my paring knife in the bottom and I just give it a little twist. There you go. Did we get everything? Got everything. Not bad. So that's what we do. So that's one beautiful pear and then we're going to do the other one. So the next step is to put the pears and the aromatics together. We have brown sugar, cinnamon, star anise, cardamom, green cardamom, cracked. So you want to put on your chop board use the back of your knife or something blunt and just give a little crack so that the aromatics can come out. A slice of ginger, some mace, and a little bit of nutmeg. All right all in. Honey. We're using water but instead of water you can use wine or you can use juice and that would help to color your pear. But today we're going to use water. In with the water and in with the pears. And so let's set this aside for now and let's prepare our creme anglaise. Now the cool thing about this dessert is that you can do them both at the same time in the same water bath. Yep. We have a blender here and we're going to put all these ingredients in the blender to make the creme anglaise. We have some heavy cream, egg yolks. I broke them by accident. Sugar and some vanilla. And we're going to just give it a quick blitz to to mix it all around. You can also just stir it with a whisk. You can do it all by hand. It all works. That's it. So the next step you can put it into a jar or you can put it into a bag. I think it'll fit. Give it a try. Will it fit? Will it fit? We want to try and be a little more environmentally friendly. Okay ready? Yes. For this one we're going to go finger tight. Put on your cap and when your finger doesn't turn anymore and that's all you go. Why do you do that? You want to do a finger tight because the mixture and the heat will expand and you don't want it to crack the glass. By going only finger tight the air can escape. So we're going to put the pear and the crème anglaise in the water bath at 185 degrees Fahrenheit for about one to two hours. That depends on whether your pear is ripe or not. So about an hour mark you want to take it out, touch it and squeeze and see if it's soft enough. If it is you take it out. If not you just leave it in there for a little longer. Yeah and we're going for like a you can cut it with a spoon kind of softness. So our pears are actually less ripe than we thought. We had to put them in for two and a half hours but now I think the consistency is what we wanted. And it's important to just test it before taking it out that way you know. It's going to be somewhere between one and three hours depending on what kind of pear and how ripe your pear is. When you take your crème anglaise out it might be a little thick, it might have some lumps in it or maybe it turned into crème brûlée. So you put it back into here just give it a quick blitz like maybe three seconds tops and just so it comes back into liquid form and that way you can pour it in. So to plate it we put down the crème anglaise, put down the pear then just sprinkle some cinnamon and some sea salt, a lot of cinnamon. Yeah she went a little heavy with the cinnamon. Yeah I'm like I wanted I wanted to make sure it shows up on camera. It shows up all right. Yes and then just some mint leaves or you know even basil would be nice too. Basil would be good. Yeah or even like some balsamic glaze whatever you want. All right let's give it a try. It smells so good though. Yeah it's very aromatic. So oh another thing you can serve this dish hot or cold. We wanted to serve it hot although now it's room temperature but that's okay but you can make this in advance put in your fridge and serve it cold as well. Yeah. Oh let me help you. You taste the sweetness of the pear of course you taste the you taste the cinnamon. It's not the cinnamon in the pear I can taste the ginger. I can taste a little bit of the star anise. It's very nice. The pear itself is very um like very spiced. Yeah this is a spiced pear. Yeah I feel like when you see poached pear you're like oh this sounds so fancy but this is actually so easy to make and I would definitely make it at home. It looks like a million bucks. Yep. But it was so simple. If you don't make feel like making the creme anglaise just melt some ice cream. That's what it is right? It's just a base to ice cream. I guess. This is like same thing this is how exactly how you make ice cream. So just a fancy way for melted ice cream that's what it is. 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