Rye Free Honey Poached Pears with Ginger & Ceylon Cinnamon

Total time1 hr

Prep time10 min

Cook time30 min

Rye Free Honey Poached Pears with Ginger & Ceylon Cinnamon

Poached pears are one of those desserts that feel far more impressive than the effort involved, and this version delivers on every level. Firm Bosc or Anjou pears are gently simmered in a fragrant bath of honey, fresh ginger, Ceylon cinnamon, lemon zest, and a whisper of turmeric until they're silky and tender all the way through. Ceylon cinnamon is worth seeking out here — its softer, more floral character lets the honey and ginger shine without overwhelming the fruit. Once the pears are done, the poaching liquid gets reduced into a glossy, amber syrup that pools beautifully over each serving. The whole dish is naturally free from grains of any kind, so there's no need to swap or substitute a single thing — it's just clean, whole ingredients doing exactly what they should. A few fresh mint leaves on top add a cool, bright finish that makes the plate look like it came out of a restaurant kitchen. Serve them slightly warm or at room temperature, and don't be surprised when everyone asks for the recipe.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 firm-ripe bosc or anjou pears
3 cups water
⅓ cup honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!