Seed Oil Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears have a way of feeling quietly luxurious, and this version earns every bit of that reputation. Fragrant honey, bright lemon, warming ginger, and true Ceylon cinnamon come together in a poaching liquid that transforms firm pears into something silky and deeply aromatic. Once the pears are tender, the liquid gets reduced down into a glossy syrup that pools beautifully over each serving — it's the kind of finishing touch that makes a simple dessert look genuinely impressive. Every single ingredient here is naturally free of industrial seed oils, which means there's nothing to swap out or second-guess. No hidden additives, no processed fats — just whole fruit, raw honey, and spices doing exactly what they're supposed to do. Ceylon cinnamon in particular is worth seeking out for this one; its delicate, almost floral warmth is noticeably different from the sharper cassia variety and plays beautifully against the ginger and turmeric. Finish with a few fresh mint leaves if you have them, and you've got a dessert that looks like it came from a restaurant kitchen but came together entirely on your stovetop.
About FigFig 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
- 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!