Low Sodium Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears have a way of feeling quietly luxurious, and this version earns every bit of that reputation. The poaching liquid is built from honey, fresh ginger, Ceylon cinnamon, lemon zest, and a pinch of turmeric — a combination that smells incredible as it simmers and produces a syrup that's floral, warmly spiced, and just a little bright from the citrus. Ceylon cinnamon is worth seeking out here; its softer, more delicate flavor lets the honey and ginger shine rather than overpowering them. Because the sweetness comes entirely from honey and the pears themselves, there's no need for added salt at any stage — the dish finds its balance naturally through acidity, aromatics, and reduction. Once the poaching liquid is cooked down into a glossy syrup, it clings beautifully to the fruit and deepens in flavor as it cools. Serve the pears warm or at room temperature with a spoonful of that syrup pooled underneath, and a few fresh mint leaves if you want a little color on the plate. It's the kind of dessert that looks like you put in far more effort than you actually did.
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Learn more →Ingredients
4 servings
- 4 firm-ripe bosc or anjou pears
- 3 cups water
- ⅓ cup honey
- 1 ceylon cinnamon stick
- 1-inch piece fresh ginger, thinly sliced
- 2 strips lemon zest (each about 3 inches long), pith removed
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric
For serving
- fresh mint leaves, for serving (optional)
Instructions
- 1
Combine the water, honey, Ceylon cinnamon stick, ginger slices, lemon zest, lemon juice, and turmeric in a large saucepan. Bring to a simmer over medium heat, stirring once or twice, until the honey is fully dissolved and the liquid is fragrant, about 3–4 minutes.
- 2
Add the pear halves cut-side down in a single layer. The poaching liquid should come at least halfway up the sides of the pears; add a splash more water if needed. Reduce the heat to medium-low and simmer gently, uncovered, turning the pears once halfway through, until a paring knife slides into the thickest part with no resistance, 18–22 minutes depending on ripeness.
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