Pear cooked Sous Vide at 80°C during 30 minutes

Bruno Goussault’s DVD mentions a recipe of a pear cooked sous vide: 1 pear 30 g chocolate 20 g vanilla sugar (vanilla extract plus sugar) The recipes mentions puting the pear sous vide and immerse the pouch in a water bath set at a temperature of  8O°C  until the pear is “done”. Their is no [...]