Seeds 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. 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-tender and infused with warm, floral spice. Ceylon cinnamon is worth seeking out here — its softer, more delicate flavor lets the honey and ginger shine without overwhelming the fruit. Once the pears are cooked, the poaching liquid gets reduced down into a glossy, amber syrup that you spoon right over the top, making every bite rich and aromatic. For anyone navigating a seeds-free lifestyle, this recipe is a natural fit — every single ingredient is whole and straightforward, with zero hidden fillers or seed-derived additives to second-guess. A few fresh mint leaves on top make it look like something from a restaurant menu, but the whole thing comes together in one pot on your stovetop. It's the kind of dessert that works just as well for a quiet weeknight as it does for company.
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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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