Cashew Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert move out there. Ripe plums are gently simmered in a fragrant honey syrup built from fresh ginger, ground turmeric, a strip of orange zest, and a true Ceylon cinnamon stick — the kind with a softer, more floral bite than the cassia variety most people keep in their spice drawer. A small splash of apple cider vinegar keeps the whole thing from tipping into cloying sweetness, and the result is a glossy, spoonable syrup that clings to every plum half. The whole dish is naturally free from nuts of any kind — no sneaky garnishes, no nut-based thickeners, just fruit and spice doing exactly what they're supposed to do. Scatter a few torn mint leaves over the top before serving and it looks genuinely stunning with almost zero effort. Spoon it over yogurt, alongside a simple cake, or just eat it straight from the bowl — honestly, no judgment there.
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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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