Gluten Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums are one of those desserts that feel far more luxurious than the effort involved, and this version leans hard into fragrant spice. Ceylon cinnamon — softer and more floral than the cassia variety most people keep in their spice rack — pairs beautifully with fresh ginger and a whisper of turmeric, creating a syrup that smells like something out of a Moroccan kitchen. Every single ingredient here is naturally free from gluten, so there's no substituting or label-scanning required; it's just real, whole food doing its thing. The plums cook cut-side down first to stay intact, then get flipped so the honey syrup can reduce around them into something glossy and spoonable. A strip of orange zest and a splash of apple cider vinegar keep the whole thing from tipping too sweet, giving the syrup a bright, complex edge. Serve them warm over yogurt, alongside a scoop of vanilla ice cream, or simply on their own with a few torn mint leaves for a finish that looks genuinely elegant. This is the kind of recipe you'll find yourself making whenever stone fruit is in season and you want something effortless that still impresses.
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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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