- Reduce the red wine and sugar by half in a saucepan. Peel, halve and core the pears. Place the pear halves and the red wine in the SousVide bag, along with the spices if yo wish to use them, and vacuum seal.
- Place the bag on shelf level 3 and cook on 'SousVide' at 95°C for 15 minutes.
This dessert goes perfectly with Crème Anglaise.