Gluten 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 special. The poaching liquid is built from honey, fresh ginger, Ceylon cinnamon, lemon zest, and a touch of turmeric, which means the pears slowly absorb layer after layer of warm, aromatic flavor as they simmer. Ceylon cinnamon is worth seeking out here — it's softer and more floral than the common cassia variety, and it keeps the spice profile delicate rather than sharp. Once the pears are tender, the poaching liquid gets reduced into a glossy honey syrup that pools around each pear and makes every bite taste like something from a proper restaurant kitchen. Every single ingredient in this recipe is naturally free of gluten, so there's no substituting or label-checking required — just beautiful, whole-food ingredients doing exactly what they're supposed to do. Serve them slightly warm with a sprig of fresh mint and that amber syrup drizzled generously on top, and you have a dessert that's as stunning as it is simple.
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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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