Skip to main content
Explore URMC

Wilmot Cancer Institute Logo


Ginger Poached Pears

ginger poached pearsServes:

  • 4-8


  • 4 pears, any variety 
  • 3 Tbsp honey, or to taste depending on the ripeness of the pears 
  • ½ inch piece of ginger root, peeled and thinly sliced 
  • 1/4 c water 


  1. Peel pears and cut them in half lengthwise. Scoop out the cores with a melon baller. Make sure you cut away the hard remains of the flower at the bottom of the pear. 
  2. Place the pears in a large saute pan, cut sides up. Add sliced ginger root to the pan. 
  3. Mix the honey and water together. Pour the mixture over the pears. 
  4. Bring the pears to a simmer over medium-high heat. Cover the pan, turn the heat down to low, and gently poach until the pears are tender, about 15 minutes. Occasionally, turn the pears over for even cooking. Add a little more water if the pears look dry. 
  5. When the pears are just tender, turn the heat off and, leaving the lid on, let the pears cool in the pan. They will continue cooking and give out more of their juices as they steam. 
  6. Discard the ginger slices. Arrange the pears on a serving dish, cut side up. Serve chilled or at room temperature with the syrup spooned over the fruit. 


Global Administrator | 9/18/2017

You may also like

No related posts found.