Lupin Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look far more impressive than the effort involved, and this version delivers serious depth of flavor from a handful of genuinely beautiful ingredients. Firm Bosc or Anjou pears simmer gently in a fragrant bath of honey, fresh ginger, Ceylon cinnamon, lemon zest, and a whisper of turmeric until they're completely tender and soaked through with warmth. Ceylon cinnamon is worth seeking out here — its softer, more floral character lets the honey and ginger shine rather than overpowering the whole pot. Once the pears are done, the poaching liquid gets reduced down into a glossy, amber syrup that clings to every curve of the fruit. Everything in this recipe is naturally free from lupin and lupin-derived ingredients, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. A few fresh mint leaves scattered over the top right before serving add a cool, bright contrast that makes the whole plate feel restaurant-worthy. It's equally at home as a dinner party finale or a quiet weeknight treat you made entirely for yourself.
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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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