Breastfeeding Friendly Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears feel like something you'd order at a nice restaurant, but this version comes together in a single saucepan with ingredients that are genuinely good for a nursing body. Honey provides natural sweetness while fresh ginger and turmeric bring gentle anti-inflammatory warmth — both are widely celebrated as supportive additions to a breastfeeding diet. Ceylon cinnamon is the real-deal variety, milder and more nuanced than the cassia cinnamon most people have in their spice drawer, and it perfumes the poaching liquid beautifully alongside bright lemon zest. The pears simmer low and slow until they're completely tender, then the leftover liquid gets reduced into a glossy, fragrant syrup that you spoon right over the top. It's elegant enough for a dinner party but simple enough for a quiet evening when you just want something nourishing and a little indulgent. A few fresh mint leaves at the end make it feel extra special without any extra effort.
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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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