Poached Pears in Honey, Ginger and Cinnamon Syrup

  • Level: Easy
  • Yield: 6 servings
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 40 min


One 750-ml bottle Moscato wine or other sweet dessert wine

2 cups Simple Syrup, recipe follows

1 cinnamon stick, broken in 1/2

2 tablespoons honey

One 3/4-inch piece fresh ginger, peeled, and finely chopped

1 vanilla bean, split lengthwise

6 small, firm, ripe Anjou pears, peeled

Serving suggestion: Vanilla ice cream or gelato

Simple Syrup:

2 cups sugar

2 cups water


  1. In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
  2. Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
  3. Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.

Simple Syrup:

  1. In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.
Let's Get Cooking!

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31 Reviews

cooking with altitude

Amazing dessert! Have served it on two different occasions, and folks are still talking about it. Here are my changes to fit my lifestyle: - Prep & cook the pears the night before - Reduced the sugar in the simple syrup by half - Peeled, halved, and cored the pears before cooking - Used Bosc pears (because they were on sale at the market) - Simmered the pears (lid on) until they were knife tender - Put the pears and juice (in the saucepan) in the refrigerator overnight - Next evening, pulled the pears out of the saucepan, and reduced the juice by half until it was more like syrup - Strained the syrup to remove ginger pieces and cinnamon sticks - Put the syrup back in the saucepan, added 1 tsp of good vanilla extract (didn't have a vanilla bean) - Added the pears back to the saucepan to warm up (lid on) - At serving time, served the pears warm in a bowl, with a scoop of ice cream and a drizzle of the syrup over both ice cream & pears Enjoy!!

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