Black Pepper Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those quietly stunning desserts that feel far more impressive than the effort involved, and this version delivers on every level. Honey, fresh ginger, lemon zest, and a Ceylon cinnamon stick come together in a fragrant poaching liquid that turns simple fruit into something genuinely special. Ceylon cinnamon is the key detail here — it's softer and more floral than the cassia variety, making it a natural fit for anyone avoiding the sharper, more pungent spices that often sneak into spiced desserts. A pinch of turmeric adds a warm golden hue to the syrup without any heat or bite, so the flavor stays gentle and aromatic from start to finish. Once the pears are tender and the syrup has reduced to a glossy, honey-rich drizzle, you have a dessert that looks like it came from a restaurant kitchen. Serve them slightly warm with a few fresh mint leaves and that silky syrup pooled underneath, and it's hard to believe the ingredient list is this clean and straightforward.
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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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