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Sous Vide Infused Pear and Ginger Honey Syrup Recipe

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Written by Mark Webb
Sous vide honey syrup

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

Many people are familiar with simple syrups but never go beyond using white sugar. In this sous vide infused honey syrup Mark Webb combines pear and ginger with a splash of lime juice to round out the syrup for a flavorful addition to sauces cocktails or drinks.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Infused Pear and Ginger Honey Syrup Recipe

  • Published: October 29, 2021
  • By Mark Webb
  • Total Time: 1 hour
  • Cooks: 144°F (62.2°C) for 1 hour
  • Serves: 500 grams honey

Ingredients for Sous Vide Infused Pear and Ginger Honey Syrup

  • For the Infused Pear and Ginger Honey Syrup

  • 4 small or 3 large ripe pears
  • 30 mls (1 oz) fresh or concentrated lime juice
  • 100g Diced fresh ginger (New season if available)
  • 570g light floral honey (Macadamia)
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Cooking Instructions for Sous Vide Infused Pear and Ginger Honey Syrup

For the Infused Pear and Ginger Honey Syrup

Peel ginger and dice, put lime juice in bowl before peeling pears and add after peeling and dicing (to prevent browning and to add acid to recipe).

Combine pears (in lime juice) with ginger pieces and honey in vacuum bag.

Vacuum pack mixture and sous vide for 60 mins at 144°F (62.2°C).

Decant and filter through a fine sieve to recover liquid (soft compote material may be used as compote or as topping for yogurt or in baking).

Filter liquid through coffee filter, bottle and label.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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