Xanthan Gum Free Honey Poached Pears with Ginger & Ceylon Cinnamon
Poached pears are one of those desserts that look impossibly elegant but come together with almost no effort, and this version is genuinely stunning. Firm Bosc or Anjou pears simmer low and slow in a fragrant bath of honey, fresh ginger, Ceylon cinnamon, lemon zest, and a whisper of turmeric until they're silky-tender and soaked through with warm, complex flavor. Ceylon cinnamon is worth seeking out here — its softer, more floral character lets the honey and ginger shine without overwhelming the fruit. Once the pears are done, the poaching liquid gets reduced down into a glossy, spoonable syrup that clings beautifully to every bite. The whole dish is naturally free of thickeners and stabilizers, so that syrup gets its body purely from reduction — no additives needed, just patience and a watchful eye near the end. It's a naturally clean recipe that happens to be perfect for anyone navigating ingredient sensitivities without wanting to sacrifice a single drop of elegance. Serve with fresh mint for a little color, and don't be surprised when everyone at the table 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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