Snowy Ginger Pear Dessert

I never thought I'd fall for a dessert this simple until one evening when unexpected guests arrived and my pantry offered little more than pears and a can of coconut cream. The ginger came from a knob I'd been ignoring in the crisper drawer. What started as improvisation turned into something I now make intentionally, especially when I want something that feels special without the fuss.

The first time I served this to friends, I watched one of them close her eyes after the first bite and say it tasted like winter in the best possible way. That moment stuck with me. Since then, it's become my go-to whenever I want to offer something light but memorable, the kind of dessert that doesn't weigh you down but still feels like a real ending to a meal.

Ingredients

• Pears: Choose ones that yield slightly to pressure but aren't soft, Bosc or Anjou work beautifully because they hold their shape during poaching.
• Water: The base of your poaching liquid, it pulls all the aromatics together without competing with the fruit.
• Granulated sugar: Sweetens the liquid and helps the pears take on a subtle gloss as they cook.
• Fresh ginger: Slice it thin so it releases its heat gently, this is where the recipe gets its backbone.
• Lemon zest and juice: Brightness is everything here, it keeps the sweetness from feeling heavy.
• Coconut cream: Chill the can overnight so the cream separates cleanly and whips up thick and cloud-like.
• Powdered sugar: Dissolves instantly into the cream without leaving any grit.
• Vanilla extract: Just a teaspoon rounds out the coconut and makes everything taste warmer.
• Crystallized ginger: Optional but worth it, the little bursts of spice surprise your palate in the best way.
• Fresh mint leaves: A sprig on top adds color and a hint of freshness that ties the whole plate together.

Instructions

Make the poaching liquid:

Combine water, sugar, ginger slices, lemon zest, and lemon juice in a medium saucepan over medium heat. Stir until the sugar dissolves completely and the liquid just begins to bubble, the smell of ginger and lemon will fill your kitchen almost immediately.

Poach the pears:

Lower the pear halves gently into the simmering liquid, cover the pan, and let them cook for 15 to 20 minutes. They're ready when a knife slides through easily but they still hold their shape, don't rush this part or they'll turn mushy.

Cool the pears:

Use a slotted spoon to lift the pears out onto a plate and let them come to room temperature. Strain out the ginger and zest from the liquid if you want to save it for drizzling later, though I usually discard it.

Whip the coconut cream:

In a chilled bowl, beat the coconut cream with powdered sugar and vanilla until it thickens and becomes airy. It won't get stiff like dairy cream, but it should hold soft peaks and feel luxurious on the spoon.

Assemble and serve:

Place two pear halves on each plate and spoon the snowy coconut cream generously over the top. Scatter crystallized ginger and a mint leaf or two if you have them, then step back and admire how elegant something so easy can look.

Save

One winter afternoon, I made this for myself after a long week and ate it alone at the kitchen table with nothing but a spoon and silence. Sometimes the best meals aren't the ones you share, they're the ones that remind you to slow down and notice what's in front of you. This dessert has a way of doing that.

How to Pick the Right Pears

I used to grab whatever looked good at the store until I poached a batch of overripe pears that dissolved into mush halfway through cooking. Now I press gently near the stem, if it gives just a little, it's perfect. Too hard and they won't soften enough, too soft and they'll lose their shape entirely. Bosc pears are my favorite because they stay firm and have a slight spice to their flavor that plays well with ginger.

Make-Ahead and Storage Tips

This dessert loves being made ahead, in fact it tastes better after the pears have sat in the fridge for a few hours and absorbed all the flavors. I store the poached pears in an airtight container with a little of the poaching liquid to keep them moist, they'll keep for up to three days. Whip the coconut cream fresh right before serving, it doesn't hold well overnight and can separate if you try to store it.

Serving Suggestions and Variations

If you want to dress this up even more, drizzle a spoonful of the reduced poaching liquid over the pears like a light syrup. I've also tucked a few toasted almond slivers around the plate for crunch, and once I added a pinch of cardamom to the poaching liquid which made the whole thing smell like a spice market. Pair it with a glass of Moscato if you're feeling fancy, or just serve it as is and let the pears speak for themselves.

• Try adding a cinnamon stick or star anise to the poaching liquid for a deeper spice note.
• Swap coconut cream for lightly whipped heavy cream if you're not keeping it vegan.
• Serve the pears warm in cooler months or chilled in summer, both versions work beautifully.

Save

There's something quietly satisfying about a dessert that doesn't demand much but gives back so generously. I hope this one finds a spot in your rotation, especially on nights when you want to end a meal with grace and very little effort.

Recipe FAQs

→ How do I poach pears to keep them firm?

Simmer pears gently in the poaching liquid without boiling vigorously. Cover and cook until tender but still intact, usually 15–20 minutes.

→ Can I substitute coconut cream if unavailable?

Yes, lightly whipped heavy cream can be used for a similar texture, though this will change the flavor profile and non-vegan.

→ What enhances the ginger flavor in this dish?

Fresh sliced ginger in the poaching liquid infuses the pears naturally, while optional crystallized ginger adds a spicy crunch as a garnish.

→ Is chilling necessary before serving?

Chilling the poached pears and coconut cream enhances the refreshing contrast and helps the cream thicken for a smooth finish.

→ Are there suggested beverage pairings?

Sweet wines like Moscato or Riesling complement the gentle sweetness and spice of the pears beautifully.