Poached Pears with Cinnamon Ginger Sauce

Makes 6 servings


  • 6 Bosc or Anjou pears, slightly under-ripe, peeled, halved and cored
  • 2 lemons, cut in half
  • 6 cups water
  • 1-1/2 cups granulated sugar
  • 2 whole cinnamon sticks
  • 8 quarter-sized slices fresh, ginger, smashed with flat sided knife or cleaver
  • 1 tbsp Minced candied ginger


  • Rub pear halves with cut lemon to prevent browning and set aside;
  • Combine water, sugar, cinnamon and ginger in large non aluminum pan;
  • Heat until boiling;
  • Reduce heat and simmer, uncovered, 30 for minutes;
  • Add pears and heat until liquid almost boils;
  • Reduce heat until liquid is just under a boil and poach pears until just tender, 12 to 15 minutes;
  • Remove pears with slotted spoon and let cool slightly;
  • Arrange cooked pears on serving dish or in individual serving bowls;
  • Remove ginger and cinnamon from poaching liquid and reheat liquid until boiling;
  • Cook until liquid is reduced to thick syrup, about 25 minutes;
  • Let cool slightly;
  • Pour warm syrup over pears;
  • Sprinkle with candied ginger and serve;
  • You may also serve with scoops of vanilla or ginger ice cream.

Calories: 280
Protein: 1 gram
Fat: 1 gram
Carbohydrates: 15 grams
Exchanges: 1-1/2 Fruit, 1/2 Bread

© Michelle Anderson 2005 - 2015