Happy New Year! I hope everyone has had a wonderful holiday day season. I am kicking off the year with a recipe from my cookbook “Mastering the Art of Sous Vide Cooking“. This wonderful dessert is bold with winter flavors and is sure to be a hit with your dinner guest!

1 bottle of quality full-bodied red wine, such as cabernet
2 ½ cups white sugar
6-8 cardamom pods
Zest of one orange
1 cinnamon stick
1 star anise
3 whole cloves
½ teaspoon allspice
½ teaspoon nutmeg
2 vanilla beans
4 Bosc or Anjou pears, peeled, cored, and halved
Whipped cream or ice cream, for serving
Sous vide equipment

Pre heat the water bath to 175F. In a medium saucepan over medium heat, add the wine and sugar and stir until it dissolves. Bring the mixture to a light simmer then add the cardamom, orange zest, cinnamon, star anise, cloves, all spice, nutmeg, and vanilla beans. Allow the mixture to reduce by half until it becomes slightly syrupy. Remove from the heat and allow it to cool. Strain the mixture through a cheesecloth or strainer into a bowl and discard the solids. Place 4 pear halves into a ziplock freezer bag and pour in half of the wine mixture. Repeat this with the remaining pears. Using the water displacement method carefully lower the bags into the bath and cook for 1- 1 ½ hours. Remove the bags and allow the pears to cool. Place 2 tablespoons of the sauce in each bowl along with a pear half and ice cream or whipped cream, garnish with a mint sprig and serve.