Carrageenan Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Jewel-toned and fragrant, these stewed plums are the kind of simple, stunning dessert that makes a weeknight feel special. Ripe plums are gently simmered in a honey-sweetened broth layered with fresh ginger, turmeric, orange zest, and a Ceylon cinnamon stick — the result is deeply aromatic, with a warm spice complexity that feels almost exotic. Ceylon cinnamon is worth seeking out here; its softer, more floral character lets the fruit shine rather than overpowering it. As the plums cook down, the liquid reduces into a glossy, lightly spiced syrup that clings to every bite. Carrageenan tends to sneak into processed fruit products, flavored syrups, and ready-made dessert sauces, so making your own from scratch with whole, recognizable ingredients is the cleanest way to enjoy something this indulgent. Every component in this recipe is straightforward and easy to verify, which means you can serve it with total confidence. Finish with a scatter of torn fresh mint for a bright, herby lift that ties the whole bowl together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!