For a simple dessert that looks lovely on the table, we suggest poaching whole pears in a honey syrup with vanilla and cinnamon. There is no wine to add and no special equipment to find: a snug saucepan, firm ripe fruit and a gentle simmer are all you need. The key is to check how tender each pear has become rather than rely on a precise cooking time.
Why use our forest honey?
Our forest honey comes from Spain. Dark amber and thick, it has malty notes alongside caramel and liquorice. In this recipe, we pair it with pears and a modest amount of spice so the fruit remains the focus. Start with 80 g of honey and adjust how much syrup you spoon over each serving to suit your taste.
Ingredients for 4 servings
- 4 medium pears, ripe but still firm
- 80 g of our forest honey
- 750 ml water, adjusted to fit your pan
- 1 tablespoon lemon juice
- 1 small cinnamon stick
- ½ vanilla pod, split lengthways
- 1 small strip of lemon zest, without the white pith, optional
Allow roughly 15 minutes for preparation and 20–35 minutes for poaching, or longer if the fruit needs it. Reducing the syrup takes another 5–10 minutes. These are guidelines: check the pears individually.
Choosing the pears
Firm Conference or Comice pears can work well. More than the variety, what matters is choosing fruit at a similar stage of ripeness, with no soft patches. Very ripe pears may fall apart; hard ones will need longer. Choose a saucepan that holds the four pears fairly snugly to avoid needing too much water.
How to make the dessert
1. Prepare the fruit and poaching liquid
Wash and peel the pears, leaving the stems attached. If needed, trim a thin slice from the bottom so they can stand upright. We suggest keeping them whole for this presentation. Put the water, honey, lemon juice, cinnamon, vanilla and optional zest in the pan. Stir and bring to a gentle simmer.
2. Poach gently
Lower the pears into the liquid. Add just enough extra water to almost cover them if necessary. Keep the liquid at a quiet simmer rather than a rolling boil. Occasionally turn the pears carefully using two spoons so every side spends time in the liquid. Begin checking after 20 minutes: a small knife should slip into the flesh with little resistance. Lift each pear out as soon as it is tender, even if the others need a few more minutes.
3. Reduce a little syrup separately
Lift the pears out with a slotted spoon and remove the spices. Transfer about 200 ml of poaching liquid to a small saucepan. Simmer uncovered for 5–10 minutes until it lightly coats a spoon. It will thicken a little more as it cools. Taste as you go: there is no need to reduce all the liquid or cook it to a caramel consistency. If it becomes too thick, loosen it with a spoonful of water.
Serving suggestions
We suggest serving the pears warm or cold with one or two spoonfuls of syrup each. They need no extra accompaniment. For a richer dessert, serve a little plain yoghurt, cream or vanilla ice cream separately. These usually contain milk, so check the ingredients and allergen information on the packaging.
Making ahead and storing
To prepare the dessert the day before, put the pears with a little poaching liquid in a clean, shallow container. Refrigerate within two hours of preparation; do not leave them on the counter until completely cold. Keep covered in a fridge at 0–4°C and ideally eat the next day, within three days at the latest. Store the reduced syrup separately. Once water and fruit are added, the mixture does not keep like honey in its jar: this dessert is not a shelf-stable preserve.
Important: do not serve this recipe to children under 12 months, as it contains honey.
Frequently asked questions
Can we halve the pears?
Yes. Scoop out the cores with a small spoon and start checking for tenderness earlier. Halved pears are easy to serve, but they will not need the same cooking time as whole fruit.
Do we need to add sugar?
We do not add any in this recipe, because honey already supplies sugars. That does not make the dessert sugar-free.
Why are the pears breaking apart?
Turn down the simmer, handle them less and lift them out as soon as they are tender. Next time, choose slightly firmer fruit.
A simple dessert to make your own
We suggest starting with a little spice and a modest spoonful of syrup at the table, then adjusting to taste without overwhelming the pears. Discover our forest honey for the amber notes in this recipe, and keep the rest of the jar for your next cooking idea.
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