Sous Vide Pears with Carmel Sauce

Serves 2

2 pears hollow out from bottom  ¾ of the way up using Mellon ball tool
In separate bags add 1 pinch Maldon salt 1 tbsp. brown sugar, ½ stick cinnamon,1/2 tsp. pure vanilla extract
Vacuum seal
Cook at 175 f for 45 minutes
Cool in water bath

Serving
Cut pear in thin slices on an angle
Arrange on plate
Pour liquid from each bag in pan on medium heat
Add 1 tbsp. butter
Cook
Add ¼ cup whipping cream
Bring to a boil and reduce until thick
Pour ½ on the side of each pear