Eosinophilic Esophagitis Friendly Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that feel far more luxurious than the effort involved, and this version delivers on every level. Tender, silky pears swim in a golden syrup built from honey, fresh ginger, lemon, and a touch of turmeric — the kind of fragrant, warming combination that makes the whole kitchen smell incredible. For anyone managing eosinophilic esophagitis, finding a dessert that's genuinely satisfying without triggering common dietary concerns can feel like a constant puzzle, and this recipe sidesteps that frustration entirely by keeping every ingredient clean and straightforward. Ceylon cinnamon is a deliberate choice here — milder and more delicate than the cassia variety — and it plays beautifully against the bright lemon zest without overwhelming the dish. The pears are simmered low and slow until a knife slides through with zero resistance, giving you that melt-in-your-mouth texture that's especially welcome when softer foods are a priority. Reducing the poaching liquid into a glossy syrup is the move that takes this from simple to stunning, and a few fresh mint leaves on top make it look like something from a restaurant menu. It's elegant enough for company but easy enough to make on a quiet weeknight just for yourself.
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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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