Nitrate & Nitrite 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. A fragrant bath of honey, fresh ginger, lemon zest, and Ceylon cinnamon transforms simple fruit into something silky, aromatic, and genuinely elegant. Ceylon cinnamon is worth seeking out here — its delicate, floral warmth is noticeably different from the sharper cassia variety, and it lets the honey and ginger shine without overpowering them. The reduced poaching liquid becomes a glossy, lightly spiced syrup that you'll want to spoon over everything. Every single ingredient in this recipe is naturally free of preservatives and curing agents, so there's no label-reading required and no processed shortcuts hiding in the mix. It's a clean, whole-food dessert that happens to taste like something from a nice restaurant. A few fresh mint leaves on top make it look beautiful, but honestly the pears do most of the work themselves.
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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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