Mushroom Free 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 deeply aromatic poaching liquid built from honey, fresh ginger, lemon zest, and a true Ceylon cinnamon stick. The gentle simmer coaxes the fruit into something silky and tender while the liquid slowly transforms into a glossy, spoonable syrup that pools beautifully around each pear. Ceylon cinnamon is worth seeking out here — its softer, more floral character plays beautifully against the brightness of lemon and the warmth of turmeric without overwhelming the delicate fruit. Every single ingredient in this recipe is naturally free from fungi and fungal derivatives, so there's no label-checking or substitution stress involved. It's a clean, whole-food dessert that happens to taste like something from a restaurant tasting menu. A few fresh mint leaves scattered over the top right before serving add a pop of color and a cool herbal note that ties everything together. Whether you serve it warm or at room temperature, the reduced honey syrup is genuinely the kind of thing you'll want to drizzle over everything.
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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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