Yeast 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 depth of flavor through a handful of beautifully chosen aromatics. Fresh ginger, Ceylon cinnamon, lemon zest, and a whisper of turmeric transform a simple honey-and-water bath into something genuinely fragrant and complex. Because the sweetness here comes entirely from honey rather than refined sugar or any fermented ingredient, this is a naturally yeast-free treat that doesn't require any substitutions or workarounds — it's just a clean, elegant recipe from the start. The pears simmer low and slow until a knife slides through without resistance, then the poaching liquid gets reduced into a glossy, amber syrup that pools beautifully around each half. That syrup is the real star — sticky, warmly spiced, and just tart enough from the lemon juice to keep things balanced. Serve them slightly warm with a sprig of fresh mint and you have a dessert that looks like it came out of a restaurant kitchen.
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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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