Monday, 13 April 2015

Infusing fruit, sous vide way part 2


After I learned to preserve fruits is by poaching sous vide, next natural step was to learn to infuse using the sous vide method, which is a straight forward but a bit longer process.  Why should you go through the long process?  Because the results are so rewarding and best of all, it can be done well in advance, and you can store in the fridge in the sealing pouch for up to a week. I haven't tried to freeze it after cooked. That might be a possibility.

When buying fruits to sous vide make sue that they are fresh, ripe, firm, not bruised and within the ‘sell by’and ‘eat by’ date. Before any cooking wash and dry them thoroughly.

 Infusing method
Pear infused in red wine

Serves : 4
4 ripe and firm pears
750ml of good quality red wine
2 tablespoons of caster sugar (60g)
1 cinnamon stick whole
1 pinch of Allspice
1 vanilla pod
1 star anise

1)    start by preparing the SousVide (water bath): add water and set the temperature at 176°F/80°C . Preheat the SousVide.
2)    In a pan, combine the wine, sugar and spices, simmer for 15 mins. By cook the alcohol  to avoid the metallic taste after sousviding.
3)    Meanwhile, peel the pears, as you work, keep peeled pears submerged in water to stall browning.

4)    Rub the pears with your hands firmly to smooth the surface, a clean kitchen brush or  scrub pad can be used to help the process.

5)    Place the pears into the pouch (2 per pouch) add the wine juice  and seal the pouches.

6)    Cook the sealed pears sousvide at 176 °F / 80 °C for 30 minutes, or until soft to the when squeezed.

7)    Drain the pears after cooking and reduce the juices in a pan until thickens.

8)    Serve the pears hot or cold
Pear infused in red wine, sous vide
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