Oats 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 fragrant, golden syrup that tastes like it came from a restaurant kitchen. Firm Bosc or Anjou pears are gently simmered in a honey-based poaching liquid layered with fresh ginger, lemon zest, turmeric, and a Ceylon cinnamon stick — the result is floral, warmly spiced, and just sweet enough. Ceylon cinnamon is worth seeking out here; its softer, more delicate flavor lets the honey and ginger shine without overwhelming the fruit. As the pears turn tender and silky, the poaching liquid gets reduced down into a glossy syrup that clings beautifully to every bite. This is naturally a grain-free, wholesome dessert built entirely from fruit, spices, and honey — no fillers, no thickeners, nothing to second-guess. A few fresh mint leaves on top add a bright finishing note that makes the whole plate pop. Whether you serve it slightly warm or at room temperature, the syrup continues to thicken as it cools, so it's wonderfully forgiving to time around a meal.
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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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