Eosinophilic Esophagitis Friendly Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Soft, fragrant, and gently spiced, these stewed plums are the kind of dessert that feels indulgent without asking much of your body or your kitchen. Managing eosinophilic esophagitis often means navigating a minefield of common trigger foods — dairy, wheat, eggs, soy, nuts — and finding something sweet that sidesteps all of them can feel nearly impossible. This recipe is built entirely around whole fruit, honey, and a handful of anti-inflammatory spices, so there's nothing hidden to worry about. Ceylon cinnamon is used here specifically, which is worth noting since it's a gentler variety than the more common cassia type. The ginger and turmeric add warmth and depth, while a strip of orange zest and a splash of apple cider vinegar keep the syrup bright and balanced. As the plums simmer, they release their juices into a glossy, spoonable syrup that's genuinely beautiful over the fruit. Torn fresh mint on top is optional but adds a clean, cooling finish that makes the whole bowl feel a little special.
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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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