Vegetarian Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look far more impressive than the effort required, and this version delivers serious elegance with a genuinely interesting spice profile. The poaching liquid is built around honey, fresh ginger, and Ceylon cinnamon — a softer, more floral variety than the common cassia kind — along with bright lemon zest and a whisper of turmeric that gives the syrup a gorgeous golden hue. As the pears simmer low and slow, they soak up every layer of that fragrant liquid until they're silky and tender all the way through. The real magic happens when you reduce the leftover poaching liquid into a glossy, spoonable syrup that clings to each pear half like a proper restaurant sauce. A few fresh mint leaves on top and the whole plate looks like something from a fancy tasting menu. It's naturally meat-free without any substitutions or workarounds — just fruit, honey, and a handful of aromatics doing exactly what they're supposed to do. Serve it slightly warm or at room temperature, and don't be surprised when everyone asks for the recipe.
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!