Beef Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Silky, fragrant, and naturally elegant, these honey-poached pears are the kind of dessert that looks far more impressive than the effort required. A warm poaching liquid built from honey, fresh ginger, lemon zest, and a true Ceylon cinnamon stick fills your kitchen with an aroma that's equal parts cozy and sophisticated. Ceylon cinnamon is worth seeking out here — its delicate, floral warmth is noticeably softer than the cassia variety, and it lets the honey and ginger shine without overpowering the fruit. A pinch of turmeric adds a subtle golden hue to the finished syrup, making every spoonful feel a little special. Once the pears are tender and the poaching liquid is reduced into a glossy, lightly spiced drizzle, the whole dish comes together with nothing more than a slotted spoon and a little patience. This is entirely plant-based by nature, so there's no need to swap or substitute a single thing — just beautiful, whole ingredients doing exactly what they're meant to do. Finish with a few fresh mint leaves for a pop of color and brightness that makes the plate look like it came straight out of a restaurant kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!