People ask us why they should cook sous vide. The answer is simple, it's because you can get results cooking food at specific temperatures for set periods of time that you simply cannot get any other way. Case in point, poached pears. They are one of the most basic dessert preparations and easily ruined by overcooking or overwhelmed by overly sweet poaching liquid. Using a circulator means you can make your version of perfectly cooked pears seasoned exactly the way you want them every single time, as long as you remember to set a timer. There may be more room for error but controlled temperature cooking still requires attention to detail to get the results exactly the way you want them. These Bartlett pears were cooked at 83°C for 1 hour with fresh sliced ginger.