Wheat Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that feel far more impressive than the effort involved, and this version delivers serious elegance with a fragrant, golden syrup that practically makes itself. The poaching liquid is built from honey, fresh ginger, lemon zest, and a Ceylon cinnamon stick — a combination that smells incredible as it simmers and infuses every bite of fruit with warm, layered spice. A pinch of turmeric adds a subtle earthiness and gives the syrup a gorgeous amber glow. Every single ingredient here is naturally free of wheat, so there's no substituting or label-checking required — just straightforward, wholesome cooking. The pears turn silky and tender in the pot, and once the syrup reduces down to a glossy, spoonable consistency, the whole dish looks like something from a restaurant dessert menu. Serve them slightly warm with a drizzle of that honey syrup and a few fresh mint leaves, and you have a stunning finish to any meal that nobody will believe came together so simply.
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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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