Caffeine Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jammy, and fragrant with spice, these stewed plums are the kind of dessert that feels far more indulgent than the ingredient list suggests. Ripe plums are gently simmered in a honey syrup infused with fresh ginger, orange zest, and turmeric until they're just tender and glossy — still holding their shape but soft enough to melt into the syrup with a spoon. Ceylon cinnamon is the real star here; its delicate, almost floral warmth is noticeably different from the sharper cassia variety, and it keeps the whole dish tasting refined rather than heavy. A splash of apple cider vinegar at the start balances the honey beautifully, giving the syrup a subtle brightness that keeps every bite interesting. The whole thing comes together in a single saucepan, and the payoff — deep ruby plums pooled in a glossy, spiced syrup — looks genuinely stunning in a bowl. A scatter of torn fresh mint over the top adds a cool, herby lift that ties everything together. It's naturally free of coffee, tea, and any stimulants, so it works as an evening treat without any of the usual late-night second-guessing.
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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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