Black Pepper Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums are one of those desserts that feel far more luxurious than the effort involved, and this version delivers serious depth of flavor through a beautifully spiced honey syrup. Ceylon cinnamon — the softer, more floral variety — pairs with fresh ginger, turmeric, and a strip of orange zest to create a fragrant braising liquid that transforms into a glossy, spoonable syrup as it reduces. A small splash of apple cider vinegar keeps everything bright and balanced so the sweetness never tips into cloying territory. For anyone navigating a black pepper sensitivity, spiced fruit dishes can feel off-limits because warming spice blends so often sneak it in, but every ingredient here is chosen with intention and none of them include it. The plums are cooked just until tender so they hold their shape and soak up all that aromatic syrup without turning to mush. Torn fresh mint scattered over the top at the end adds a cool, herby lift that makes the whole bowl feel restaurant-worthy. Serve them warm over yogurt, alongside a simple cake, or honestly just on their own — the syrup alone is worth scraping the bowl clean.
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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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