Soy 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 delivers serious depth of flavor through a handful of beautifully chosen aromatics. The poaching liquid is built from honey, fresh ginger, Ceylon cinnamon, lemon zest, and a whisper of turmeric, creating a warm, golden syrup that smells like a spice market and tastes even better. Ceylon cinnamon is worth seeking out here — its softer, more floral character lets the ginger and honey shine without overwhelming the delicate pear. As the pears simmer gently until just tender, they soak up every bit of that fragrant liquid, turning silky and jewel-toned all the way through. Reducing the leftover poaching liquid into a glossy syrup is the move that takes this from simple to stunning — it thickens into something you'll want to drizzle over everything. Naturally free from soy in every single component, this is a dessert you can serve with complete confidence, no label-checking required. A few fresh mint leaves on top and you have something that genuinely looks like it came from a restaurant kitchen.
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!