We took the pine nut whey and vacuum sealed it with under-ripe Asian pear pieces. We refrigerated them overnight and then cooked them at 84°C for 2 hours in the CVap. We had expected them to soften lightly after an hour. The pears remained extremely firm to the touch. We believe the extended cooking was needed because of the under-ripeness of the fruit. We cooled the pears down and cut open the bag. They were crisp and juicy. The roasted flavor of the pine nuts gently infused the fruit via the whey. They had a clean sweet flavor and a surprisingly gentle crunch. The lactic flavor of the whey blended with the Asian pear juices producing us a surprisingly rich liquid. Once again it stole the show. We used the whey to warm up the pears with stewed king trumpet mushrooms and served them with the pine nut cream cheese. Everything just fell into place.