Mustard 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 a fragrant blend of honey, fresh ginger, lemon zest, and a true Ceylon cinnamon stick — the kind of combination that makes your kitchen smell like something wonderful is happening. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue to the finished syrup, which gets reduced down until it's glossy and spoonable. Because every single ingredient here is straightforward and naturally free of mustard in any form, there's no label-reading anxiety or hidden seasoning blends to worry about. That matters more than it might seem — condiment-adjacent spice blends and pre-made sauces can be sneaky sources of mustard, but this recipe builds all its flavor from scratch. The pears turn silky and tender after a gentle simmer, and once that reduced honey syrup is spooned over the top, the whole thing looks like it came out of a restaurant kitchen. Finish with a few fresh mint leaves and you have a dessert that's elegant, naturally sweet, and completely safe to serve.
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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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