Celery Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums are one of those desserts that feel far more impressive than the effort involved, and this version is genuinely hard to resist. Ripe plums are gently simmered in a fragrant honey syrup built from Ceylon cinnamon, fresh ginger, turmeric, and a bright strip of orange zest — the result is deeply aromatic, lightly spiced, and just sweet enough to feel like a treat. Ceylon cinnamon is worth seeking out here; its softer, more floral character lets the ginger and citrus shine without overpowering the fruit. As the plums cook cut-side down and then finish uncovered, the liquid reduces into a glossy syrup that clings beautifully to every spoonful. A splash of apple cider vinegar keeps the whole thing from tipping into cloying territory, adding a subtle brightness that makes the flavors pop. Torn fresh mint scattered over the top right before serving adds a cool, herby lift that ties everything together. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there is nothing to second-guess — just pure, fragrant fruit done really well.
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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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