Emulsifier Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Deeply fragrant and jewel-toned, these spiced stewed plums are the kind of effortless dessert that looks far more impressive than the effort involved. Ripe plums are gently simmered in a honey-based syrup infused with fresh ginger, ground turmeric, a strip of orange zest, and a true Ceylon cinnamon stick — the softer, more floral variety that makes the whole kitchen smell incredible. A splash of apple cider vinegar keeps the syrup bright and balanced, so the finished dish tastes complex without being heavy or cloying. Every single ingredient here is whole and unprocessed, which means there are absolutely no hidden emulsifiers, stabilizers, or additives to worry about — something that can be genuinely tricky to guarantee with store-bought fruit compotes and dessert sauces. The plums hold their shape beautifully through the cook, then get turned cut-side up so the syrup can reduce around them into something glossy and spoonable. Torn fresh mint scattered over the top at the end adds a cool, herby lift that pulls the whole bowl together. Serve them warm, at room temperature, or straight from the fridge — they're stunning every way.
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!