Carrageenan Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look impossibly elegant but come together with very little effort, and this version delivers serious flavor through a handful of genuinely beautiful ingredients. The poaching liquid is built from honey, fresh ginger, bright lemon zest, and a Ceylon cinnamon stick — a softer, more floral variety than the cassia cinnamon most people keep in their spice drawer — plus a whisper of turmeric that gives the syrup a gorgeous golden warmth. As the pears simmer low and slow, they soak up every layer of that fragrant liquid until they're silky and tender all the way through. The reduced syrup is where things get really special: it cooks down into a glossy, spoonable drizzle that coats each pear with concentrated honeyed spice. For anyone navigating ingredient labels on store-bought desserts and sauces, this recipe is a breath of fresh air — every single component is a whole food you can see and name, with no thickeners, stabilizers, or additives of any kind. It's naturally free of the hidden extras that sneak into so many packaged sweets and flavored syrups. Finish with a few fresh mint leaves if you like a pop of color, and you have a dessert that's as clean and wholesome as it is stunning on the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!