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Easy Honey Canned Pears Recipe with Cinnamon Vanilla Syrup for Perfect Fall Dessert

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A simple and soulful fall dessert featuring pears canned in a warm honey, cinnamon, and vanilla syrup. This easy recipe captures the comforting flavors of autumn and is perfect for cozy evenings or holiday gatherings.

Ingredients

Scale
  • 6 medium ripe but firm pears (Bosc or Bartlett)
  • 1 cup (240 ml) honey, preferably local or wildflower
  • 2 cups (480 ml) water
  • 2 whole cinnamon sticks
  • 1 vanilla bean split lengthwise or 2 teaspoons pure vanilla extract
  • 2 tablespoons (30 ml) fresh squeezed lemon juice
  • Optional: 2 tablespoons (30 g) granulated sugar
  • A pinch of salt

Instructions

  1. Peel, halve, and core each pear. Cut into quarters if large. Toss in cold water with a splash of lemon juice to prevent browning if needed.
  2. In a large saucepan, combine honey, water, cinnamon sticks, and split vanilla bean (or add vanilla extract later). Bring to a gentle simmer over medium heat, stirring occasionally to dissolve honey. Let syrup infuse for about 10 minutes without boiling vigorously.
  3. Stir in fresh lemon juice and a pinch of salt. If using granulated sugar, add now and stir until dissolved. Remove vanilla bean pods before canning if used.
  4. Gently add pear halves to the simmering syrup. Poach for 5-7 minutes until just tender but still holding shape. Avoid overcooking.
  5. Using a slotted spoon, transfer pears into sterilized canning jars, arranging neatly. Pour hot syrup over pears, leaving about 1/2 inch headspace. Wipe rims clean.
  6. Place lids and rings on jars. Process in a boiling water bath for 15 minutes for pint jars (adjust for altitude). Remove jars carefully and let cool on a towel without disturbing. Wait for lids to seal.
  7. Store jars in a cool, dark place for at least 2 weeks before opening to let flavors meld.

Notes

Use whole cinnamon sticks to keep syrup clear and avoid grit. Peel pears just before poaching to prevent browning. Sterilize jars and lids thoroughly before use. For vegan adaptation, substitute honey with maple syrup. Refrigerate opened jars and consume within 5-7 days. If not canning, refrigerate pears and syrup and consume within 5 days. Adjust syrup sweetness by omitting or reducing sugar and honey or using sugar substitutes.

Nutrition

Keywords: honey canned pears, cinnamon vanilla syrup, fall dessert, easy canned fruit, homemade preserves, cozy dessert, autumn recipe

Find it online: https://tastytuck.com/easy-honey-canned-pears-recipe-with-cinnamon-vanilla-syrup-for-perfect-fall-dessert/