Caramelised Sous vide pears with vanilla bean yogurt

45 min
- Preparation 20 min
- Cooking 25 min

Ingredients

4 People

For the Pears:
4 Pears
1 sticks Cinnamon
1 Vanilla bean pod
2 tbsp. Vegan butter
2 tbsp. Agave syrup
1 Lemon
For the yogurt:
200 g Unsweetened coconut yogurt
1 Vanilla bean pod
2 tbsp. Coconut sugar

Preparation

Step 1

For the pears Peel the pears and cut them in half. Remove the center part along with the seeds. Cut the vanilla bean in half and with the help of a knife or a spoon remove the seeds and save them for later. In a sous vide bag place the pears, add the vanilla bean seeds and the pod as well as the pod used for the yogurt. Add the cinnamon, vegan butter and agave syrup. Zest a lemon and vacuum seal the bag. Place the bag in water at 90°C for 20 minutes. If you do not have a sous vide machine, you can use a zip freezing bag and a pot of water and you can monitor the temperature with a thermometer. Alternatively, you can put the pears and the rest of the ingredients in a pot and cover with water. Bring to boil and let simmer until the flesh is fork tender.

For the Pears:

Pears

sticks Cinnamon

Vanilla bean pod

tbsp. Vegan butter

tbsp. Agave syrup

Lemon

Step 2

For the yogurt In a bowl add the yogurt with the sugar. Cut a vanilla pod in half and remove the seeds. Add the seeds only to the yogurt and sugar mix, stir vigorously. Put in the fridge.

For the yogurt:

g Unsweetened coconut yogurt

Vanilla bean pod

tbsp. Coconut sugar