Breastfeeding Friendly Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums swimming in a fragrant honey syrup — this is the kind of simple, nourishing dessert or breakfast topping that feels genuinely restorative. The combination of fresh ginger, turmeric, and Ceylon cinnamon gives the dish a gentle warmth without any harsh heat, making it a smart choice when you're paying close attention to what goes into your body. Ceylon cinnamon in particular is the milder, more delicate variety, so the spice stays aromatic and sweet rather than sharp or overpowering. A splash of apple cider vinegar and a strip of orange zest brighten the whole pot, balancing the honey so the syrup never tips into cloying territory. The plums cook down just enough to become silky and tender while still holding their shape, which means you get beautiful, spoonable fruit rather than a murky compote. Torn fresh mint at the end is optional but adds a lovely lift if you have it on hand. Serve it over yogurt, oatmeal, or on its own — it's the kind of recipe you'll find yourself making on repeat.
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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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