sous vide pear with hazelnut and cinnamon crumble

The flavour of the fruit is beautifully intensified through this cooking method, which requires the food to be vacuum sealed and then cooked at a steady temperature. This way, it retains all of its goodness and sweetness, with no need to add sugar.

For the Sous Vide Pears:
6 pears (any eating variety will do)

For the Hazelnut and Cinnamon Crumble:
85 g hazelnuts
85 g plain flour
65 g unsalted butter, cut into cubes
85 g sugar
1 tsp ground cinnamon

View the full recipe at The Circus Gardener’s Kitchen →