Legume 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 fuss, and this version is genuinely special. The poaching liquid is built from honey, fresh ginger, lemon zest, and a Ceylon cinnamon stick — Ceylon being the softer, more floral variety that perfumes the syrup without overwhelming it. A pinch of turmeric adds a quiet warmth and gives the finished sauce a gorgeous golden hue. As the pears simmer low and slow, they soak up every layer of that aromatic liquid until they're silky and tender all the way through. The syrup then gets reduced down into a glossy, spoonable sauce that clings beautifully to each pear half. Every single ingredient here is naturally free of legumes, so there's no label-reading or substitution stress — just straightforward, wholesome cooking. Finish with a few fresh mint leaves and you have a dessert that looks like it came from a restaurant kitchen.
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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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