Celery 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 on every level. Fragrant honey, bright lemon, warming fresh ginger, and a true Ceylon cinnamon stick come together in a poaching liquid that smells absolutely incredible as it simmers. The pears turn silky and tender, soaking up all that golden, spiced sweetness before the reduced syrup gets drizzled right back over the top. Ceylon cinnamon is worth seeking out here — its delicate, floral warmth is noticeably different from the sharper cassia variety and plays beautifully against the honey and turmeric. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-reading stress or hidden surprises to worry about. Serve them slightly warm with a sprig of fresh mint and you have an elegant, crowd-pleasing dessert that feels like something from a restaurant menu.
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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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