Chestnut Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Deeply fragrant and jewel-toned, this warm stewed fruit dish is the kind of thing that makes a simple weeknight feel a little special. Ripe plums are gently simmered in a honey-based liquid perfumed with fresh ginger, Ceylon cinnamon, turmeric, and a bright strip of orange zest — the result is tender, glossy fruit bathed in a syrup that's floral, spiced, and just tart enough from a splash of apple cider vinegar. Ceylon cinnamon is worth seeking out here; its softer, more delicate flavor lets the plums and ginger shine rather than overpowering them. The whole process is straightforward — a quick simmer to bloom the spices, then the plums go in cut-side down until they yield to a knife tip but still hold their shape. Once you flip them and let the syrup reduce, you get that gorgeous, spoonable coating that clings to every bite. A scatter of torn mint leaves at the end adds a cool, fresh lift that ties everything together beautifully. Serve it over yogurt, alongside a simple cake, or honestly just on its own — it's that good.
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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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