High Fructose Corn Syrup Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears have a way of feeling quietly luxurious, and this version earns every bit of that reputation. The poaching liquid is built from honey, fresh ginger, true Ceylon cinnamon, lemon zest, and a pinch of turmeric — a combination that smells incredible as it simmers and produces a syrup that's floral, warmly spiced, and just a little bright from the citrus. Honey does the heavy lifting as the sweetener here, which means there's no refined corn-derived syrup anywhere in the pot — just a clean, natural sweetness that lets the pears shine. Bosc or Anjou pears are ideal because they hold their shape through the gentle simmer rather than turning to mush, and that final reduction step is what transforms the leftover poaching liquid into a glossy, spoonable sauce. The result is elegant enough for a dinner party but simple enough to make on a quiet weeknight. Serve them slightly warm with the syrup pooled around them and a few fresh mint leaves on top, and you've got a dessert that looks like it took far more effort than it did.
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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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