Pregnancy Friendly Honey Poached Pears with Ginger & Ceylon Cinnamon
Tender, golden pears simmered in a fragrant honey syrup make for one of those desserts that feels genuinely luxurious without requiring much effort at all. The poaching liquid is built from whole, recognizable ingredients — fresh ginger, lemon zest, a touch of turmeric, and a true Ceylon cinnamon stick — so you know exactly what's going into every bite. Ceylon cinnamon is the detail worth calling out here: it's the milder, lower-coumarin variety, which makes it a smarter choice when you're being thoughtful about what you consume during pregnancy. The ginger adds a gentle warmth that also happens to be a classic ally against nausea, and the honey dissolves into a glossy syrup that pools around the pears in the most satisfying way. Once the pears are cooked through and the syrup is reduced, the whole thing just needs a little time to cool and thicken before it's ready to serve. A few fresh mint leaves on top make it look like something from a restaurant menu, but the steps are completely approachable on a weeknight. It's the kind of wholesome, feel-good dessert that satisfies a sweet craving without a single ingredient you'd need to second-guess.
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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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