BioloMix: Sous Vide Saffron Pears

Christina Wylie, Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, 

Saffron pears are a great spin on your traditional poached pear recipe. The saffron adds a burst of colour and depth of flavor. Traditionally, a poached pear recipe calls for poaching in a pot on the stove, but then you have to monitor and watch closely. Cooking sous vide means you can set and forget, knowing that you have a great dessert when you come back.TIP: It’s fantastic served with ice cream. 

Ingredients for 4

  • 4 pears, peeled, cored and halved
  • ½ tsp (3 mL) saffron
  • 100g caster sugar
  • 1 vanilla bean, cut in half, then sliced lengthways down the centre
  • 1/3 cup (118 mL) white wine


  • Step 1Combine all ingredients and put in a bag, seal and cook sous vide for 1 hour at 181.4 F (83 C).
  • To serve…
  • Step 0Serve the pears with a few spoons of the liquid in the bag.
#Biolomix #Sousvidelagi #MaySousVide #MaynauchamSousVide #MaySousVidegiabaonhieu
#Sousvidemeaning #Sousvide #CachnauSousvide #BanmaySousVide #Nauannhietdothap

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