Gelatin 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 effort, and this version is genuinely stunning. The poaching liquid is built from honey, fresh ginger, Ceylon cinnamon, lemon zest, and a touch of turmeric, which gives the syrup a warm golden hue and a complexity that tastes like it took far more work than it did. Ceylon cinnamon is worth seeking out here — its softer, more floral character lets the honey and ginger shine without overwhelming the delicate fruit. 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 reduced syrup that gets drizzled over the top is the real finishing touch — glossy, lightly spiced, and just thick enough to cling to every bite. This is naturally free of any gelling agents, thickeners, or animal-derived setting ingredients, so what you get is a pure, clean dessert with nothing hidden in the sauce. Finish with a few fresh mint leaves and you have a showstopper that works just as well for a quiet weeknight as it does for company.
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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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