AIP Friendly Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Jewel-toned and fragrant, these stewed plums are the kind of dessert that feels indulgent while checking every box for a healing elimination protocol. Ripe plums are gently simmered in a honey-sweetened broth built around Ceylon cinnamon, fresh ginger, turmeric, and a bright strip of orange zest — every single ingredient is protocol-friendly, so there's no substitution stress. The apple cider vinegar adds a subtle lift that keeps the syrup from tasting flat or overly sweet, and as it reduces it turns glossy and spoonable in the most satisfying way. One thing to watch: once the honey syrup starts to thicken, it can darken fast, so keep the heat gentle and stay close. The result is four servings of soft, jewel-bright plums bathed in a lightly spiced syrup that's equally at home spooned over a compliant breakfast bowl or served on its own as an elegant finish to dinner. Torn fresh mint on top is optional but genuinely lovely — it adds a cool, herbal note that plays beautifully against the warm spices.
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Learn more →Ingredients
4 servings
- 6 ripe but firm plums (about 1 ½ lb), halved and pitted
- ½ cup water
- 2 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 ceylon cinnamon stick
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 1 strip orange zest (about 2 inches), pith removed
- 1 tsp apple cider vinegar
- 1 pinch salt
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Combine the water, honey, Ceylon cinnamon stick, grated ginger, turmeric, orange zest strip, apple cider vinegar, and salt in a medium saucepan. Bring to a simmer over medium heat, stirring once or twice, until the honey dissolves and the liquid is fragrant, about 2 minutes.
- 2
Add the plum halves cut-side down in a single layer. Reduce the heat to medium-low, cover, and cook until the plums are just tender when pierced with the tip of a knife but still hold their shape, 8–10 minutes.
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