Turkey Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look far more impressive than the effort involved, and this version delivers serious elegance with a genuinely interesting spice profile. Honey, fresh ginger, Ceylon cinnamon, and a whisper of turmeric come together in the poaching liquid to create something warm, floral, and just a little exotic. Ceylon cinnamon is worth seeking out here — its softer, more delicate flavor lets the honey and ginger shine rather than overpowering the fruit. The pears simmer gently until completely tender, then the poaching liquid gets reduced down into a glossy, fragrant syrup that you spoon right over the top. It's naturally free of meat and poultry in any form, so there's zero ingredient-swapping required — just beautiful, whole-food components doing exactly what they're supposed to do. A few fresh mint leaves at the end add a bright pop of color and a clean finish that makes the whole plate feel restaurant-worthy. Serve them slightly warm or at room temperature, and don't be surprised when everyone asks for the recipe.
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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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