Pecan 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 from honey, fresh ginger, bright lemon zest, and a Ceylon cinnamon stick — a softer, more floral variety than the cassia cinnamon most people have in their spice drawer — plus a whisper of turmeric that gives the syrup a gorgeous golden hue. As the pears simmer low and slow, they soak up every layer of that fragrant liquid until they're silky and tender all the way through. Once the pears are done, the remaining liquid gets reduced down into a glossy, spoonable syrup that coats each bite with warm, honeyed spice. There's nothing hiding in this recipe that could cause concern for anyone avoiding tree nuts — every ingredient is straightforward, whole, and easy to verify at a glance. A few fresh mint leaves scattered on top right before serving add a cool, herbal contrast that makes the whole plate feel restaurant-worthy. Serve them slightly warm or at room temperature, and don't be surprised when everyone at the table asks for seconds.
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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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