Vacuum-sealing pears in vanilla syrup – a simple dessert with intense flavour

Poached pears in vanilla syrup are a classic – flavoured in a vacuum bag, they turn out particularly fine. The vacuum can help the syrup and aromas reach the fruit more evenly. A simple dessert that is easy to prepare ahead.

Preparation: 15 min · Cooking: 15–25 min · Difficulty: Easy

Ingredients (for 2 servings)

• 2 firm, ripe pears
• 250 ml water
• 100 g sugar
• 1 vanilla pod (or a little vanilla extract)
• 1 strip of lemon peel
• 1 small cinnamon stick (optional)

Preparation

1. Make the syrup: heat the water and sugar until the sugar has dissolved. Add the vanilla, lemon peel and cinnamon. Then let the syrup cool completely.
2. Prepare the pears: peel, halve and core them. Keep the halves whole or cut them into wedges.
3. Vacuum seal: place the pears and the cooled syrup in a suitable vacuum pouch. Ideally use a chamber vacuum machine with a liquid-compatible programme. For a domestic external-suction machine, use a suitable technique to stop liquid being drawn in, or freeze the syrup slightly first – follow your machine's instructions.
4. Infuse: refrigerate the sealed pouch for several hours or overnight, then taste. The vacuum can help the syrup and aromas reach the fruit more evenly.
5. Serve: for a softer, cooked dessert, gently poach the pears separately in the syrup before chilling and sealing them. Alternatively, cook them sous-vide only in a pouch rated for the intended temperature.

Serving suggestion

The pears taste good warm or chilled – classically with vanilla ice cream, panna cotta or a little melted chocolate. To finish, drizzle generously with the vanilla syrup.

Bag tip

For sous-vide cooking, use a boil-safe pouch rated for the temperature; for liquids a chamber vacuum machine is the most convenient. To find out which bag type suits your machine, read our guide Which vacuum bags are the right ones?

Looking for the right bags or rolls? Browse our vacuum bags and rolls – we are happy to help.