Poached Pear & Apple Éclat
Less than 30 min
Ground Nutmeg1/2 tsp
Star Anise1 pc
Ground Cinnamon1 tbsp
Red Wine1 cup
Lemon Wedge1 pc
Place all ingredients except the cream into a vacuum bag. Seal with the Vacuum Sealer.
Lock the Circulator on the water container. Set temperature to 80°C. Place the bag into the heated water bath. Cook for 60 minutes.
Once done, remove the fruit pieces from the bag. Pour the juice into a pan.
Stir in the cream into the pan. Mix well and reduce until thickened.
Arrange the fruits on a plate. Pour the reduced sauce over. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference