Gut Friendly Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned, and fragrant with spice, this stewed plum dish is the kind of thing that feels indulgent while quietly doing your gut a favor. Ripe plums are gently simmered in a honey-sweetened liquid built around fresh ginger, turmeric, and Ceylon cinnamon — a softer, less aggressive variety of cinnamon that's easier on the digestive system than the more common cassia kind. A splash of apple cider vinegar and a strip of orange zest round out the flavor, giving the syrup a bright, complex edge that tastes far more involved than it actually is. As the plums cook down, they release their natural juices into the broth, which reduces into a glossy, spoonable syrup that clings to every bite. Plums themselves are a great source of prebiotic fiber, and pairing them with anti-inflammatory ginger and turmeric makes this a genuinely functional little dish — not just a pretty one. Torn fresh mint scattered over the top at the end adds a cool, herby lift that pulls everything together beautifully. Serve it warm on its own or alongside something creamy for a simple, gut-conscious treat that feels like proper comfort food.
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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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