Gut Friendly Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears have a way of feeling indulgent while actually being one of the gentlest, most nourishing desserts you can make. Here, ripe Bosc or Anjou pears are simmered low and slow in a fragrant bath of honey, fresh ginger, Ceylon cinnamon, and a touch of turmeric — a lineup that reads like a who's who of gut-supportive ingredients. Ceylon cinnamon is worth seeking out specifically because it's milder and less harsh than the cassia variety most people keep in their spice drawer, making it a smarter choice when you're being mindful about what goes into your body. The ginger and turmeric bring their well-known soothing properties to the poaching liquid, which then gets reduced into a glossy, lightly spiced syrup that you spoon right over the top. The result is silky, perfumed pears that practically melt under a fork, finished with a drizzle of that golden syrup and a few fresh mint leaves if you're feeling fancy. It's the kind of dessert that feels restorative rather than heavy — exactly what you want when you're eating with your gut in mind.
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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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