Cinnamon Spiced Stewed Pears Recipe

Stewed Pears is a quick, elegant dessert or topping you can make in about 15 minutes using just a few pantry ingredients. Tender pear quarters simmer in a light syrup of sugar, honey and a cinnamon stick until fragrant and soft. Serve them warm or chilled with yogurt, granola, ice cream or cake for a versatile, delicious treat.

❤️ Why You Will Love This Recipe

This stewed pears recipe is fast, forgiving and full of flavor. In under 15 minutes you can transform ripe or slightly underripe pears into a syrupy, tender dessert. The method concentrates the fruit’s natural sweetness and aroma, and finished pears pair beautifully with both sweet and savory dishes.

Cooking fruit softens it and can release additional soluble fiber, such as pectin, which contributes to texture and may support digestion. Stewing fruit also makes it easy to rescue pears that are past their prime or just a bit firm—simmering brings out their best qualities.

This basic technique works equally well for other fruits like apples or dried fruits. Keep the flavorings simple or dress them up for the holidays; the approach is very adaptable.

For exact ingredient quantities and a printable recipe, see the recipe card at the bottom of the page.

Ingredients

• Pears – Choose ripe pears that still hold their shape when cooked (not overly soft).
• Sugar – White, brown or raw sugar all work; adjust to taste.
• Honey – Adds a rounded sweetness and aroma; use your preferred variety.
• Cinnamon stick – One stick adds warm spice. Omit or substitute ½ teaspoon ground cinnamon if desired.
• Water – Enough to barely cover the pears while simmering.

Variations

This recipe is a great starting point for flavor variations. A few ideas:

• Skip the sugar and increase the honey for a different sweetness profile.
• Use maple syrup instead of honey for a deeper, autumnal flavor.
• Add thin slices of fresh ginger in place of cinnamon for a brighter spice.
• Include a split vanilla bean or use vanilla in addition to the cinnamon stick.
• For a festive version, add cloves, star anise and orange zest with the cinnamon.
• Substitute half the water with red or white wine for a richer poached pear.
• Stir in dried fruit—cranberries, cherries or raisins—after cooking; they will plump in the hot syrup.

How to Stew Pears

The technique is simple and quick. Follow these core steps to get tender, well-flavored pears every time.

1. Peel the pears if you prefer (the skin will soften if left on), then quarter and remove cores.
2. Combine most of the water, sugar, honey and cinnamon stick in a medium saucepan and bring to a boil.
3. Add the pear quarters and add a little more water so the fruit is just barely covered. Return to a boil, then reduce heat and simmer gently until the pears are tender.

Tips for Success and FAQ’s

Choose a pear variety known for holding shape when cooked. Packham, Anjou, Beurre Bosc and Corella are good options. Allow pears to ripen at room temperature for best results; if they are a bit underripe they will simply take a little longer to become tender.

Simmer gently rather than boiling vigorously to avoid breaking the fruit apart. After cooking, allow the pears to sit in the syrup for 20 minutes so they absorb the flavors.

Serving Suggestions

Stewed pears are delicious served warm as a winter dessert, but they are equally useful as a flavorful topping or mix-in. Try them:

• Stirred into granola or oatmeal
• Topped on yogurt for breakfast or snack
• Warm with vanilla ice cream or whipped cream
• Blended into smoothies
• Over waffles or pancakes
• Baked under a buttery streusel or granola to make a simple pear crisp

These pears also pair nicely with nutty or chocolatey cakes for a balanced dessert.

Stewed Pears Recipe

Serves: 4 | Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes

Ingredients

• 4 pears, ripe but firm
• 2 tablespoons sugar (white, brown or raw)
• 2 tablespoons honey
• 1 cinnamon stick
• 1 1/3 cups water, more or less as required

Instructions

1. Peel the pears if you prefer, then quarter them and remove the cores.
2. Place 1 cup of the water, the sugar, honey and cinnamon stick in a medium saucepan. Bring to a boil over high heat.
3. Add the pear quarters and enough additional water to just cover the fruit. Return to a boil.
4. Reduce the heat to a gentle simmer, cover and cook for 5–10 minutes or until the pears are tender when pierced with a fork. Check occasionally to keep the pears submerged.
5. Remove from heat and let the pears sit in the cooking liquid for 20 minutes to develop flavor. Serve warm or chilled.

Notes

• Use pear varieties that hold their shape when cooked, such as Anjou or Beurre Bosc.
• Adjust sweetness by varying sugar and honey amounts to suit your taste.
• For richer flavor, swap some of the water for wine or add spices like cloves or orange zest.

Nutritional Estimate Per Serving (approx.)

Calories: 159 kcal | Carbohydrates: 42 g | Protein: 1 g | Fat: 1 g | Fiber: 6 g | Sugar: 32 g

Nutritional information is an estimate and can vary depending on ingredient brands and portion sizes.