Dairy Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned plums simmered in a fragrant honey syrup make for a dessert that feels far more luxurious than the short ingredient list suggests. Ceylon cinnamon brings a softer, more floral heat than the common cassia variety, and paired with fresh ginger, turmeric, and a strip of orange zest, the cooking liquid transforms into something genuinely special. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — it just works as written. The plums cook cut-side down first to stay intact, then flip to soak up the thickening syrup, which means you get fruit that's tender all the way through but still holds its shape beautifully in the bowl. A splash of apple cider vinegar keeps the sweetness balanced and bright rather than cloying. Scatter torn mint over the top before serving and the whole thing looks like it came out of a restaurant kitchen. Spoon it over coconut yogurt, serve it alongside a grain porridge, or eat it straight from the bowl — it's stunning either way.
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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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