Almond Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert move out there. Ripe plums are gently simmered in a fragrant honey syrup built from fresh ginger, ground turmeric, a strip of orange zest, and a true Ceylon cinnamon stick — the kind with a softer, more floral bite than the cassia variety most people have in their spice drawer. A small splash of apple cider vinegar keeps the whole thing bright and balanced so it never tips into cloying territory. The plums cook cut-side down until just tender, then the lid comes off and the liquid reduces into a glossy, spoonable syrup that clings to every piece of fruit. This is exactly the kind of recipe that feels fancy on the plate but asks very little of you in the kitchen. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution anxiety — just straightforward, beautiful fruit. Finish with a scatter of torn fresh mint if you have it, and you've got a stunning bowl that works as dessert, a breakfast topping, or an elegant little side.
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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
- 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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