Low Iodine Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look far more impressive than the effort required, and this version delivers serious elegance with a fragrant, golden syrup that tastes like it came from a fancy restaurant kitchen. Fresh ginger and Ceylon cinnamon — chosen here specifically for its milder, more complex flavor compared to the common cassia variety — infuse the poaching liquid with warmth, while turmeric adds a gorgeous amber hue and a subtle earthiness. Every ingredient in this recipe is naturally free of iodine concerns, which makes it a genuinely stress-free treat when you're navigating dietary restrictions that can make even simple desserts feel complicated. The honey reduces down into a glossy, lightly spiced syrup that clings to each pear half in the best possible way. Firm Bosc or Anjou pears hold their shape beautifully through the gentle simmer, so you get that silky-soft texture without any mushiness. A few fresh mint leaves on top make the whole plate look stunning, though the dish honestly needs no embellishment at all.
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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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