Nashi

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 1 large nashi
  • 5 ml ( fl oz) lemon juice

Method

When ready to serve, peel the nashi and slice into four 2 mm (1/16 inch) thick discs using a mandoline. Place the slices in a single layer in a large vacuum pouch and add the lemon juice. Vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*.