Dairy 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 serious elegance with a fragrant, golden syrup that does all the heavy lifting. The poaching liquid is built from honey, fresh ginger, Ceylon cinnamon, lemon zest, and a touch of turmeric — a combination that smells absolutely incredible as it simmers and infuses every bite of fruit with warm, layered spice. Ceylon cinnamon is worth seeking out here; its softer, more floral character keeps the syrup from tasting sharp or medicinal, letting the honey and ginger shine through. Once the pears are tender and the liquid is reduced to a glossy, spoonable syrup, you have a dessert that genuinely needs nothing else — though a few fresh mint leaves on top make it look like something from a restaurant menu. This is naturally free of any dairy, so there's no need to swap a single ingredient or worry about hidden butter or cream sneaking into the recipe. It's an ideal dinner-party finisher or a quiet weeknight treat, and the syrup keeps beautifully if you want to make it ahead and reheat gently before serving.
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!