Conference Pears Under Pressure
The inspiration for this recipe came from the book ‘ Under Pressure’ by Thomas Keller. I love this recipe for many reasons, one of which is that the pears do not need to be cooked. The vacuuming breaks the pears down and gives the illusion of poached pears.
Brilliant, it’s an ingenues method as you preserve the fresh flavour of the pears. There is no need to add lemon juice as the vacuum removes the oxygen and therefore prevents the pears from oxidising.
It’s perhaps unorthodox but I believe this is a revolutionary way forward! It works with all fruits and vegetables that oxidise such as artichokes, apples, salsify etc….
- 2 conference pear
- 100g caster sugar
Choose firm but ripe pears.
Peel the pears, remove the seeds and stalk. Cut the pears in ¼’s and cut each ¼ in half.
Place the pears in two vacuum packing bags and add half the sugar to each bag and seal under hard vacuum.
Refrigerate the pears for a minimum of 12 hours before use, this will soften the pears and give the illusion of poached pears.
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