Coconut Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert move out there. These beauties simmer in a fragrant honey syrup spiked with fresh ginger, turmeric, and a Ceylon cinnamon stick — a softer, more floral variety than the cassia cinnamon most people keep in their spice drawer. A strip of orange zest and a small splash of apple cider vinegar round out the flavor, giving the syrup a brightness that keeps it from feeling heavy or one-note. The plums cook just until tender but still hold their shape, so every spoonful has that satisfying bite before the fruit gives way to the glossy, spiced syrup pooled beneath it. Every single ingredient here is naturally free from coconut in any form — no coconut oil, no coconut milk, no sneaky coconut sugar — so there's no label-checking required. Scatter a few torn mint leaves over the top before serving and you've got something that looks genuinely impressive with almost no effort at all. Spoon it over yogurt, serve it alongside roasted meat, or just eat it straight from the bowl — honestly, all three are the right call.
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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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