Honey Ginger Poached Pears

Honey Ginger Poached Pears
Stephanie Lang, MS, RDN, CDN
Total Time: 35 min
Prep Time: 15 min
Cook Time: 20 min
Servings: 4

Nutrition Highlights (per serving)

234 calories
0g fat
48g carbs
14g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving  
Calories 234
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 2mg 1%
Sodium 60mg 3%
Total Carbohydrate 48g 17%
Dietary Fiber 5g 18%
Total Sugars 39g  
Includes 17g Added Sugars 34%
Protein 14g  
Vitamin D 0mcg 0%
Calcium 161mg 12%
Iron 0mg 0%
Potassium 398mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Poaching is a term that means gentle simmering, and poaching pears is a great way to preserve the seasonal fall fruit. The poaching liquid is made from a mix of water, honey, and ginger, which boils up into an immune boosting brew.

Ginger is a common remedy for relieving symptoms of nausea and digestive ailments, and it's spicy flavor complements the sweetness of the honey. Bees make honey from the nectar of flowering plants, and the type of plant can play a role in the color and antioxidant content of honey.

In general, honey is known to have antioxidant, antimicrobial, and soothing properties, and is even being used as medicine. Try to buy honey at your local farmers' market to get a variety that is made from plants that are native to the area where you live. Local raw honey may also play a role in reducing allergies.


  • 4 medium firm bosc pears
  • 4 cups water
  • 3/4 cup honey
  • 1/2-inch piece fresh ginger, peeled and sliced
  • 2 cups plain low-fat Greek yogurt
  • 4 tablespoons cooled pear poaching liquid
  • 1/2 teaspoon vanilla extract


  1. In a large saucepan, heat the water and honey until warm and the honey is dissolved.

  2. Add the ginger slices.

  3. Gently add the pears to the liquid and cover with a round of parchment paper with a small hole cut in the center. To make a parchment circle, take a large circle or square of parchment paper and fold into a triangle. Hold the point hovering over the center of the pot you are using and trim away the excess paper so the circle fits around the diameter of the pot. Cut a hole in the center of the parchment circle to allow some steam to escape while poaching.

  4. Simmer the pears at a very low boil until cooked through, 15 to 25 minutes.

  5. Remove from the heat and let the pears cool in their liquid.

  6. To make the yogurt: Stir together the plain yogurt, cooled pear poaching liquid and vanilla extract.

  7. Serve the pears warm or at room temperature with a heaping spoonful of the yogurt.

Ingredient Variations and Substitutions

In addition to the ginger, you can add in a cinnamon stick, black peppercorns, vanilla bean, whole cloves, or lemon rind to the poaching liquid. All of these add extra fragrance and flavor without adding any additional calories.

To vary the finished dish, sprinkle some chopped toasted pecans on top of the yogurt for an extra dose of healthy fat and protein.

Cooking and Serving Tips

Use firm, almost under-ripe pears for this recipe. That will help them keep there shape when they simmer in the hot poaching liquid.

Have extra poaching liquid? Use it to sweeten plain yogurt or oatmeal, or stir a few spoonfuls into hot tea to add flavor and a touch of sweetness.

Serve the poached pears warm or at room temperature with plain Greek yogurt sweetened with extra poaching liquid and vanilla extract.

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