Stuffed Pear with Dried Longans and Red Dates
More than 60 min
Belgium Pears4 pcs (peeled, base removed)
Red dates150 g
Dried Longans50 g
Brown Sugar60 g
Lock the Circulator onto the water container. Set the temperature to 68°C.
Soak red dates and dried longans in water (fully covered) and steam for 30 minutes.
Blend 2/3 of the red dates into a paste. Stuff the paste into the pear from its bottom.
Put the pear, the remaining red dates, the longans and 200 ml of water into a vacuum zipper bag. Seal with the Vacuum Sealer.
When the water in the container reaches the desired temperature, place the bag into the water bath. Cook for 2 hours and 30 minutes.
Remove the pear and place it in a bowl. Pour out the juice from the bag and serve together with the pear.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference