Cinnamon-Spiced Poached Pears with Honey and Walnuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pears gently poached in a fragrant cinnamon and honey syrup, topped with crunchy walnuts for a warm, comforting dessert. This Mediterranean-inspired recipe, ready in about 50 minutes, layers ripe but firm pears, water, honey into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large saucepan, combine 4 cups water, 1/2 cup honey, 2 cinnamon sticks, 4 whole cloves, and 1 tsp lemon zest. Bring to a gentle simmer over medium heat.
  2. Step 2: Add 4 peeled and halved pears to the simmering syrup and poach gently for 20-25 minutes until the pears are tender when pierced with a fork.
  3. Step 3: Carefully remove the pears and set aside. Strain the poaching liquid and return it to the saucepan. Boil until reduced by half and syrupy, about 10 minutes.
  4. Step 4: While the syrup reduces, melt 2 tbsp unsalted butter in a small skillet over medium heat, add 1/2 cup chopped walnuts and 1/2 tsp ground cinnamon, and toast for 3-4 minutes until fragrant and golden.
  5. Step 5: To serve, place each pear half on a dessert plate, drizzle with the honey-cinnamon syrup, and sprinkle with the toasted cinnamon walnuts.

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