Capsaicin Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that feel far more impressive than the effort involved, and this version delivers on every front — silky, fragrant fruit bathed in a golden honey syrup that's genuinely hard to stop spooning. The poaching liquid is built from warm, aromatic ingredients like fresh ginger, Ceylon cinnamon, and lemon zest, which infuse the pears slowly and deeply as they simmer. Ceylon cinnamon is a smart choice here, offering a softer, more floral warmth than the sharper cassia variety, and it plays beautifully against the floral sweetness of the honey. For anyone navigating capsaicin sensitivity, this recipe is a natural fit — every ingredient is gentle and well within safe territory, with zero heat or spice that could cause a reaction. The reduced syrup at the end is where the magic really happens; it thickens into something glossy and rich that clings to each pear half like a proper restaurant-quality sauce. A scatter of fresh mint before serving adds a cool, bright finish that makes the whole plate look stunning. This is the kind of elegant, fuss-free dessert you'll want to keep in your back pocket for dinner parties and quiet weeknights alike.
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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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