Eggless Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look like they came out of a fancy restaurant but come together with surprisingly little effort at home. Here, firm Bosc or Anjou pears are gently simmered in a fragrant bath of honey, fresh ginger, Ceylon cinnamon, lemon zest, and a whisper of turmeric until they're silky and tender all the way through. The poaching liquid then gets reduced down into a glossy, spoonable syrup that's warm, floral, and just a little spicy — the kind of sauce you'll want to drizzle over everything. Because the entire recipe is built around fruit, honey, and aromatics, there's nothing here that relies on eggs as a binder, emulsifier, or enricher, making it a naturally elegant option for anyone avoiding them. Ceylon cinnamon is worth seeking out specifically — it's softer and more delicate than the cassia variety, which lets the ginger and lemon brightness shine without being overwhelmed. A few fresh mint leaves on top add a cool, herby contrast that pulls the whole plate together beautifully. This is the kind of dessert that feels special enough for guests but simple enough to make on a quiet weeknight.
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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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