Pears poached sous vide with ginger

I saw this quick post on Aki and Alex's blog, and it sounded easy and seasonal. Ginger and pear is a good combination. We served it with Point Reyes blue cheese, candied walnuts and port.

2 Bartlett Pears
1 thumb-sized piece of fresh Ginger

2 small slices intense Blue Cheese like Point Reyes
2 small handfuls candied Walnuts

Peel the pears then slice in half (extra points if you can retain a slice of stem in each half); add to sous vide bag.
Grate ginger to extract juice, retaining the fiber; add to bag.
Seal bag, cook sous vide at 83C/180F for 1 hour; chill and fridge until ready to serve.

Pull out the pear halves and put each on a plate.
Top with a bit of the Blue Cheese, garnish with candied Walnuts.
Serve with port.