Ginger-Poached Pears with Cardamom and Clove Syrup

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Delicately poached pears simmered in a fragrant syrup of fresh ginger, cardamom, and cloves, offering a warm and elegant dessert for winter celebrations. This French-inspired Christmas recipe (gluten free), ready in about 45 minutes, pairs ripe Bosc pears, water, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 4, peeled, halved, and cored ripe Bosc pears
• 4 cups water
• 1 cup granulated sugar
• 2 tbsp fresh ginger, sliced thin
• 6, lightly crushed green cardamom pods
• 4 whole cloves
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Step 1: In a large saucepan, combine 4 cups water, 1 cup granulated sugar, 2 tbsp thinly sliced fresh ginger, 6 lightly crushed green cardamom pods, and 4 whole cloves. Bring to a gentle boil over medium heat, stirring until sugar dissolves.
2. Step 2: Add 4 peeled, halved, and cored Bosc pears to the syrup along with 2 tbsp lemon juice. Reduce heat to low and simmer gently, partially covered, for 20-25 minutes until pears are tender but hold their shape.
3. Step 3: Remove pears with a slotted spoon to a serving dish. Stir 1 tsp vanilla extract into the poaching liquid and boil uncovered for 10 minutes until syrup thickens slightly and coats the back of a spoon.
4. Step 4: Spoon warm syrup over the pears and serve either warm or chilled.