Peanut 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. The poaching liquid is a fragrant blend of honey, fresh ginger, lemon zest, and a Ceylon cinnamon stick — a softer, more floral variety of cinnamon that keeps the spice warm without overwhelming the delicate fruit. A pinch of ground turmeric adds a subtle golden hue to the syrup that makes the finished dish genuinely beautiful on the plate. Once the pears are tender, the liquid gets reduced down into a glossy, spoonable syrup that clings to every bite. The whole thing is naturally free from nuts and nut-derived ingredients at every step, so there's no need to scrutinize labels or worry about hidden allergens sneaking in. Serve them slightly warm with a drizzle of that honey syrup and a few fresh mint leaves, and you have a dessert that looks like it came from a restaurant kitchen with very little effort.
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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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