BHA & BHT Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears have a way of feeling both effortless and quietly impressive, and this version delivers on every level. Fresh ginger, a true Ceylon cinnamon stick, lemon zest, and a touch of turmeric transform a simple honey-and-water bath into something deeply aromatic and golden. Ceylon cinnamon is worth seeking out here — its delicate, floral warmth is noticeably different from the sharper cassia variety, and it keeps the flavor profile bright rather than heavy. Because every ingredient is whole and unprocessed, there are no hidden synthetic preservatives to worry about, which is exactly the kind of clean simplicity this approach is built around. The pears simmer until just yielding, then the poaching liquid gets reduced into a glossy, spoonable syrup that clings beautifully to each slice. A few fresh mint leaves on top make it look like something from a restaurant dessert menu. Serve them warm or at room temperature — either way, they disappear fast.
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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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