Paraben Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears have a way of feeling effortlessly elegant, and this version earns every bit of that reputation. Fragrant honey, bright lemon, warming fresh ginger, and true Ceylon cinnamon come together in a poaching liquid that transforms simple fruit into something genuinely special. Ceylon cinnamon is worth seeking out here — its delicate, floral heat is noticeably different from the more common cassia variety, and it keeps the flavor refined rather than sharp. As the pears simmer low and slow, they soak up every layer of that spiced, citrus-kissed syrup, turning tender and almost silky all the way through. Reducing the leftover poaching liquid into a glossy drizzle is the move that takes this from good to unforgettable. Everything in this dish is whole, recognizable, and free from synthetic additives or preservatives — exactly what you want when you're being intentional about what goes into your body. A few fresh mint leaves on top and you have a dessert that looks like it came from a restaurant kitchen.
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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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