Chicken 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 fuss, and this version is genuinely stunning. 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 real magic happens when you reduce the leftover poaching liquid into a glossy, spoonable syrup that thickens as it cools and makes the whole plate look like it came out of a restaurant kitchen. A few fresh mint leaves on top and you have a dessert that feels celebratory without a single complicated step. Since every ingredient here is straightforwardly plant-based and whole, there's no label-reading required — just good, clean produce and pantry staples doing exactly what they're supposed to do.
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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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