Nightshade Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that feel far more impressive than the effort involved, and this version delivers on every level. The poaching liquid is built from honey, fresh ginger, lemon zest, and a Ceylon cinnamon stick — a combination that turns into a glossy, aromatic syrup as it reduces down. Ceylon cinnamon is worth seeking out here; its softer, more floral character lets the honey and ginger shine without overwhelming the delicate pear. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue to the finished syrup. For anyone navigating a nightshade-free lifestyle, dessert options can feel limited, but this recipe is naturally free of any problematic ingredients without requiring a single substitution. The pears themselves do the heavy lifting — choose firm Bosc or Anjou so they hold their shape through the gentle simmer and soak up all that fragrant liquid. Finish with a few fresh mint leaves and you have an elegant, restaurant-worthy plate that comes together with nothing more than a saucepan and a little patience.
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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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