Paleo Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears feel like a restaurant dessert, but this version comes together in a single saucepan with nothing but whole, unprocessed ingredients — exactly the kind of effortless elegance that makes grain-free and refined-sugar-free eating genuinely enjoyable. Honey does all the sweetening here, dissolving into the poaching liquid alongside fresh ginger, lemon zest, and a Ceylon cinnamon stick to create a fragrant, golden syrup that tastes far more complex than the ingredient list suggests. Ceylon cinnamon is the detail worth seeking out — its delicate, floral warmth is noticeably softer than the cassia variety and lets the pear's natural flavor stay front and center. The turmeric adds a subtle earthiness and a gorgeous amber hue to the finished syrup without tipping the flavor anywhere unexpected. Once the pears are tender and the liquid is reduced to a glossy, spoonable coat, you have a dessert that looks stunning on the plate with almost no effort. A few fresh mint leaves on top and it's genuinely dinner-party worthy. This is the kind of recipe that proves eating close to whole foods doesn't mean sacrificing the dishes that feel indulgent and special.
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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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