Emulsifier Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears have a way of feeling quietly luxurious, and this version earns every bit of that reputation with a fragrant honey syrup built from fresh ginger, lemon zest, and a true Ceylon cinnamon stick. Ceylon cinnamon is worth seeking out here — its softer, more floral warmth is noticeably different from the sharper cassia variety, and it lets the honey and ginger shine without overpowering them. A pinch of turmeric gives the syrup a gorgeous golden hue that clings beautifully to each pear half once it's reduced down. Every single ingredient in this recipe is whole and unprocessed, which means there are no hidden additives, stabilizers, or emulsifying agents to worry about — just real food doing exactly what it's supposed to do. The technique is straightforward: simmer, poach, reduce, and serve. Letting the syrup cool before plating is the small but important step that transforms it from a thin liquid into something glossy and spoonable. Finish with a few fresh mint leaves if you have them, and you've got a dessert that looks like it came from a restaurant kitchen.
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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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