Brazil Nut 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 earns every bit of that impression. A fragrant poaching liquid built from Ceylon cinnamon, fresh ginger, turmeric, and a strip of orange zest turns the plums silky and deeply aromatic as they gently simmer. Ceylon cinnamon is worth seeking out here; its softer, more floral character plays beautifully against the tartness of the fruit in a way that sharper cassia simply can't match. The honey reduces down into a glossy, lightly spiced syrup that clings to each plum half and pools in the bowl — it's the kind of sauce you'll want to spoon over yogurt, ice cream, or even a slice of pound cake. A small splash of apple cider vinegar keeps everything bright and balanced so the sweetness never tips into cloying territory. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's nothing to second-guess or swap out — just straightforward, beautiful fruit. Finish with a scatter of torn fresh mint if you have it on hand; it lifts the whole dish with a cool, herby contrast.
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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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