Sesame 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 effort, and this version is genuinely stunning. Firm Bosc or Anjou pears are simmered low and slow 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 — it's softer and more floral than the common cassia variety, and it lets the honey and ginger shine without overpowering them. Once the pears are done, the poaching liquid gets reduced into a glossy, amber syrup that you spoon right over the top, making every plate look like it came out of a restaurant kitchen. For anyone navigating sesame sensitivities, this recipe is naturally free of any concern — every ingredient is straightforward, with no sauces, pastes, or pantry staples that typically hide sesame in unexpected places. A few fresh mint leaves scattered over the top add a cool, bright finish that pulls the whole dish together beautifully. Serve them warm, at room temperature, or even chilled the next day — they're wonderful every way.
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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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