Alpha Gal Friendly Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look impossibly elegant but come together with very little effort, and this version is genuinely stunning. The poaching liquid is built from honey, fresh ginger, Ceylon cinnamon, lemon zest, and a pinch of turmeric — all warming, aromatic, and completely free of mammalian products that can make so many sweet treats off-limits. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor infuses the syrup without overpowering the delicate pear. As the liquid reduces down to a glossy, honey-kissed drizzle, it concentrates every one of those spiced notes into something that tastes far more complex than the ingredient list suggests. Bosc or Anjou pears hold their shape beautifully through the gentle simmer, turning buttery-tender without falling apart. A few fresh mint leaves on top add a bright finish that makes the whole plate feel like something from a restaurant dessert menu. It's the kind of recipe you'll reach for whenever you want to impress without stress.
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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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