Nutmeg Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look impossibly elegant but come together with very little fuss, and this version is genuinely stunning. The poaching liquid is built around honey, fresh ginger, bright lemon zest, and a Ceylon cinnamon stick — warm, aromatic, and completely free of nutmeg, which sneaks into so many classic spiced dessert recipes without much warning. Ceylon cinnamon in particular brings a delicate, almost floral heat that lets the natural sweetness of the pears shine rather than overwhelming them. As the pears simmer low and slow, they soak up every bit of that fragrant liquid, turning silky and tender all the way through. The reduced honey syrup spooned over the top is the real finishing touch — glossy, lightly spiced, and just thick enough to cling to every curve of the fruit. A few fresh mint leaves scattered over the plate make it feel like something you'd order at a nice restaurant, but you made it at home with a handful of pantry staples. It's the kind of recipe that works as a dinner party showstopper or a quiet weeknight treat you eat straight from the dish.
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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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