Pork 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 keep in their spice drawer — and the result is a fragrant, golden syrup that clings beautifully to each tender pear. A pinch of turmeric adds a warm, earthy undertone and gives the syrup a gorgeous amber glow without overpowering the delicate fruit. The pears simmer low and slow until a knife slides through with zero resistance, then the poaching liquid gets reduced down into a glossy, spoonable sauce that thickens even further as it cools. Every single ingredient here is naturally free of pork and pork-derived products, so there's nothing to second-guess or swap out. Serve them slightly warm with a sprig of fresh mint and you have a dessert that feels restaurant-worthy with almost no effort at all.
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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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