Walnut Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears have a way of feeling quietly luxurious, and this version earns every bit of that reputation. Honey, fresh ginger, bright lemon zest, and a true Ceylon cinnamon stick come together in a fragrant poaching liquid that transforms simple fruit into something genuinely special. Ceylon cinnamon is worth seeking out here — its delicate, floral warmth is noticeably softer than the more common cassia variety, and it lets the honey and ginger shine without overpowering them. A touch of turmeric gives the syrup a beautiful golden hue and a subtle earthiness that makes the whole dish feel a little more interesting. Once the pears are tender and the liquid is reduced to a glossy, spoonable syrup, you have a dessert that looks like it came from a nice restaurant but required almost no effort. Everything in this recipe is naturally free from tree nuts, so there's no label-reading or substitution stress — just clean, whole ingredients doing exactly what they should. Finish with a few fresh mint leaves if you have them, and don't be surprised when everyone asks for seconds.
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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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