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Honey Poached Pears

Honey poached pears make a delicious dessert that is sure to impress your guests with its elegant presentation and delicate flavors. This single-serve dish combines the sweetness of ripe pears with a spiced syrup, resulting in a delicious fall dessert. With minimal hands-on prep involved, this easy recipe can be made on the day or ahead of time.

A poached pear on greek yogurt and a green plate. Moody scene.
Table of contents

Why you’ll love this poached pear recipe

I love making this recipe simply because it makes fills the kitchen with all the spiced fall flavors. But here are some more reasons why should give my recipe a try:

  • Easy, single-serve dessert.
  • Meal-prep friendly.
  • Refined sugar-free recipe.


Swap fruit: Use apples or stonefruit such as plums, peaches, and apricots instead of pears for a twist on this warming recipe.

Spice it up: Add other warming spices such as cloves, nutmeg, or star anise.


  • Pears – Ripe Beurre Bosc or Peckham pears are perfect for poaching, just make sure they are not too soft.
  • Honey – Mild, runny honey works best for this recipe. You can also substitute it with sugar including brown sugar, or maple syrup.
  • Spices – Ginger, cinnamon, cardamon, and vanilla add extra flavor, warmth, and depth to this recipe.
  • Greek yogurt: Serve with vanilla ice cream, mascarpone cream, or whipped cream instead.


Do you have to peel the pear before poaching?

You don’t have to peel pears before poaching. The skin can add color and flavor to the poached pears, and it also provides additional texture.

How ripe should the pears be for poaching?

Pears that are slightly underripe, but not too hard, are generally the best choice for poaching. The ideal ripeness for poaching pears is when they are just starting to soften and have a slight give when pressed.

For more fall dessert ideas, make sure to check out the following recipes:

If you loved this Honey Poached Pear Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

A poached pear on greek yogurt and a green plate. Moody scene.

Honey Poached Pears

Caro Jensen
This single-serve dish combines the sweetness of ripe pears, chai spices, and honey into a quick and easy fall dessert.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Reduce the liquid 30 minutes
Course Dessert
Cuisine French
Servings 4 servings
Calories 225 kcal


  • 4 pears
  • 4 cups water filtered
  • 1/4 cup honey
  • 1 cinnamon stick
  • 2 cardamon pods
  • 1 tbsp ginger peeled and sliced
  • 1 tsp vanilla extract

Side & Garnish

  • 8 tbsp vanilla Greek yogurt
  • 4 gingersnap cookies crushed


  • Peel 4 pearshe pears but leave the stalks intact. Slice a little off the base of each pear so they sit flat on the plate later on.
    4 pears
  • Combine water, honey, cinnamon stick, ginger, and cardamon pods in a heavy-based saucepan. Bring everything to a simmer and add the pears with a ladle.
    4 cups water, 1/4 cup honey, 1 cinnamon stick, 1 tbsp ginger, 2 cardamon pods
  • Poach the pears gently for 40 minutes with a lid on the saucepan. You're after a low and slow simmer. Turn the fruit every 10 minutes while spooning the poaching liquid over the pears. Poach the pears until they're tender all the way through when pierced with a knife or toothpick. The cooking time will depend on the type of pears you're poaching.
  • Once fully poached, remove the pears as well as the spices from the saucepan. Boil the liquid for 30 minutes without the lid to reduce it by about half, until thick you're left with a syrup. Add the vanilla extract and stir. Let it cool down slightly.
    1 tsp vanilla extract
  • To serve the gin-poached pears, add 2 tablespoons of the Greek vanilla yogurt to a plate. Place a poached pear on top and add a generous serving of the gin-infused syrup. Garnish with crushed gingersnaps and enjoy!
    8 tbsp vanilla Greek yogurt, 4 gingersnap cookies


Leave the lid on the saucepan while poaching the pears to avoid liquid evaporating too quickly.
Remove pears with a ladle to prevent them from getting damaged.
Reduce the liquid to a syrup by boiling it vigorously without the lid on the saucepan but keep an eye on it to prevent it from burning.


Calories: 225kcalCarbohydrates: 55gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 63mgPotassium: 281mgFiber: 6gSugar: 40gVitamin A: 47IUVitamin C: 8mgCalcium: 39mgIron: 1mg
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