Chicken Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert move out there — deeply fragrant, naturally sweet, and ready to impress with almost zero effort. Ripe plums are simmered cut-side down in a honey-spiked liquid perfumed with Ceylon cinnamon, fresh ginger, turmeric, and a strip of orange zest, then turned and left to bathe in their own thickening syrup. Ceylon cinnamon is worth seeking out here — its softer, more floral character lets the fruit shine rather than overwhelm it, and the result is a syrup that smells like something from a fancy restaurant kitchen. A small splash of apple cider vinegar keeps everything balanced, cutting through the honey's sweetness so the whole dish tastes bright rather than cloying. Every single ingredient in this recipe is pure, plant-based, and completely free from any poultry — no hidden broths, no meat-based gelatin, nothing to second-guess at the label. Spoon the glistening plums and their syrup into bowls and finish with a scatter of torn fresh mint for a pop of color and freshness. It works beautifully as a dessert, a breakfast topping over yogurt, or an elegant little side to a cheese board.
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!