Barley Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look impossibly elegant but come together with very little fuss, and this version is genuinely stunning. The poaching liquid is built from honey, fresh ginger, bright lemon zest, and a Ceylon cinnamon stick — Ceylon being the softer, more floral variety that perfumes the syrup without overwhelming it. A pinch of turmeric adds a warm golden hue that makes the finished dish look like something out of a high-end restaurant. Every single ingredient here is naturally free of barley and barley derivatives, so there's no label-scanning or substitution stress involved. The pears simmer low and slow until they're butter-tender, then the poaching liquid gets reduced into a glossy, spoonable syrup that clings to every bite. Served with a few fresh mint leaves, this is the kind of dessert that works just as well at a dinner party as it does on a quiet weeknight when you want something a little 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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