Spiced poached pears from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 208) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

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Notes about this recipe

  • Eat Your Books

    Can substitute dark rum for bourbon.

  • Charlotte_vandenberg on December 11, 2018

    Made these with rum instead of bourbon. Very easy and very tasteful. Had them in the sous vide for 60 minutes as the pears were still quite firm.

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