Artificial Flavors Free 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. Fresh ginger, real Ceylon cinnamon, lemon zest, and a touch of turmeric build a poaching liquid that smells incredible and tastes even better — no extracts, no flavor packets, nothing synthetic anywhere in the pot. Ceylon cinnamon is worth seeking out here; its softer, more floral character is noticeably different from the sharper cassia variety and lets the honey and ginger shine through cleanly. The pears simmer until just yielding, then the poaching liquid gets reduced into a glossy, amber syrup that you spoon right over the top. It's the kind of dessert that looks like it came from a restaurant but comes together with a single saucepan and a little patience. For anyone navigating artificial flavors in packaged sweets and desserts, this is a genuinely satisfying alternative — every drop of flavor here comes from whole, recognizable ingredients. A few fresh mint leaves on top make it feel even more special.
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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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