Poached Pear Halves

Ingredients:

Preparation mode:

Poached pear halves

1. Clean, half and core pears
2. Bleach with sour water
3. Vac pack with stock syrup
4. Sous-vide at 80 C for 15-20 min until pear soft.
5. Transfer in to ice bath
6. Store refrigerated for 3-4 weeks, once bag opened use up in 4 days.

Poached pear puree

1. Use on bag of pear halves, drain juices ( juices could be collected for sorbet, if used)
2. Transfer in to thermo blender add 1 tbs of isomalt and 2tsp of ‘Gelcrem fred’