Hazelnut Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned plums simmered in a fragrant honey syrup — this is the kind of simple, stunning dessert that looks far more impressive than the effort it takes. Ceylon cinnamon brings a softer, more floral spice than the common cassia variety, and paired with fresh ginger, turmeric, and a strip of orange zest, the poaching liquid becomes something genuinely special. The plums cook gently until just tender, then the syrup reduces to a glossy, spoonable coating that clings to every bite. A splash of apple cider vinegar keeps the whole thing from tipping too sweet, adding a subtle brightness that makes the fruit really sing. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients — no swaps needed, no label-reading required. Scatter a few torn mint leaves over the top before serving and you've got a bowl that looks like it came out of a restaurant kitchen.
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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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