How to Sous Vide Poached Pears

Perfectly poached pears are a subtly sweet and refreshing way to end any meal. Using the low and precise sous vide cooking method results in perfectly tender pears that still retain all their fresh and fantastic flavors.

Follow this simple guide to prepare perfectly cooked poached pears every time. 

Temperature and cooking times for poached pears

Suvie165°F60 Minutes
Immersion Circulator175°F30 Minutes

You might need to adjust your cooking time depending on the ripeness of the pears. We found that soft and ripe pears only needed to be cooked for 30 minutes at 175°F.

Ingredients and Tools

  • 2 ripe pears
  • 1/2 cup simple syrup
  • Vanilla extract
  • Cinnamon, cloves, star anise (optional)


  • Suvie or immersion circulator
  • A large pot (if using an immersion circulator)
  • Vacuum sealer and bags or freezer safe recloseable bags


If you’re using a sous vide immersion circulator, pre-heat your water bath to the desired temperature.

Rinse and peel the pears.

Cut away the stems and bottom end of the pears. Cut each pear in half and remove the seeds.

Place the pears into a plastic bag. Add about 1/2 cup simple syrup, and a dash of vanilla extract along with any other additions you would like. Seal the bag, If you’re using a recloseable bag, follow our guide on the water displacement method.

Lower the bag into the water bath and cook for at least 30 minutes.

If you are using Suvie, place the bag into a Suvie pan and cover completely with water. Place in the top right zone of Suvie and use the following settings:

Suvie Cook Settings

Bottom Zone: Sous Vide at 165°F for 60 minutes

Top Zone: Sous Vide at 165°F for 60 minutes

Once the cook is done, remove the bag from your Suvie or water bath. 

Remove the pears from from the bag. Either serve immediately or chill for later. The pears can be served in the paoching liquid.


Are the cooking temperatures safe?

Our recommended cooking temperatures for Sous vide and Suvie are lower than what the USDA recommends, however, cooking times and temperatures are long enough and high enough for “pasteurization” to make your food safe. The USDA recommendations indicate the temperature needed to instantly kill food pathogens. By cooking for a longer time at a lower temperature we are able to achieve the same effect. However, high-risk populations should use extra caution when preparing foods below the USDA recommended temperatures.

Can I use any type of plastic bag?

You can, however, make sure that they are made from polyethylene. Brand name recloseable bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food.

The bag with the pears won’t stay under water, what do I do?

This is often a problem with certain proteins, fruits, and vegetables. There are a few ways to prevent the bag from floating at the top of the water bath. A layer of ping pong balls in the immersion bath will keep the food underwater, alternatively, you can try and weigh down the bag with a metal spoon.

Can I leave my food in the water bath indefinitely? 

You can, but you shouldn’t. Leaving pears in sous vide for long periods of time will have a negative effect on the overall texture of the fruit.

How do I make simple syrup?

Simple syrup is as the name suggests incredibly simple to make! Combine 1/2 cup water with 1/2 cup white sugar in a saucepan. Bring the water to a boil, stirring constantly. Continue stirring until the sugar has completely dissolved. Remove from heat and allow to cool completely. Simple syrup can be stored in an airtight container in the fridge for up to one month.

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