Brazil Nut Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look far more impressive than the effort required, and this version delivers serious elegance with a fragrant, golden syrup that tastes like it came from a proper restaurant kitchen. Firm Bosc or Anjou pears are simmered low and slow in a honey-based poaching liquid spiked with fresh ginger, lemon zest, and a touch of turmeric, which gives the syrup a warm, jewel-toned hue and a gently spiced depth. Ceylon cinnamon — softer and more floral than the common cassia variety — rounds everything out without overpowering the delicate fruit. Once the pears are tender, the poaching liquid gets reduced down into a glossy, spoonable syrup that clings beautifully to every bite. The whole recipe is built from whole, recognizable ingredients, so there's zero guesswork about what's actually in your dessert — no mystery additives, no shared-facility concerns, just clean, naturally sweet flavors. A few fresh mint leaves on top make it look like you really tried, even though the hardest part was waiting for the syrup to reduce. Serve it slightly warm or at room temperature, and don't be surprised when everyone asks for the recipe.
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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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