Shellfish Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears have a way of feeling effortlessly elegant, and this version earns every bit of that reputation. The poaching liquid is a beautifully spiced blend of honey, fresh ginger, Ceylon cinnamon, lemon zest, and a whisper of turmeric — ingredients that come together to create a fragrant golden syrup that's as gorgeous as it is delicious. Ceylon cinnamon is worth seeking out here; its softer, more floral character lets the honey and ginger shine without overwhelming the delicate pear. As the pears simmer low and slow, they soak up all that warmth and become meltingly tender, practically dissolving under a paring knife. The reduced syrup spooned over the top is the real finishing touch — sticky, glossy, and deeply aromatic. This is a naturally shellfish-free dessert with zero substitutions or workarounds needed, just clean, whole ingredients doing exactly what they're supposed to do. A few fresh mint leaves at the end add a cool, bright contrast that makes the whole plate feel like something from a proper restaurant kitchen.
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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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