Hazelnut 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. Honey, fresh ginger, bright lemon zest, and a true Ceylon cinnamon stick transform plain water into a fragrant, golden poaching liquid that perfumes the whole kitchen as it simmers. The pears turn silky and tender all the way through, and once you reduce the leftover liquid down into a glossy syrup, you have a sauce that tastes like it came from a serious restaurant kitchen. Turmeric adds a subtle warmth and a beautiful amber hue without overpowering the delicate fruit. For anyone navigating tree-nut allergies or sensitivities, this is the kind of showstopper dessert that's genuinely worry-free — every ingredient is straightforward, and there's nothing hiding in the poaching liquid that shouldn't be there. A few fresh mint leaves on top make it look like you really tried, even though the recipe practically does the work for you. Serve it warm or at room temperature, and don't skip spooning that syrup generously over each pear.
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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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