High Fructose Corn Syrup Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Ripe plums simmered in a fragrant honey syrup with fresh ginger, turmeric, and a strip of orange zest — this is the kind of simple, stunning dessert that feels far more special than the effort involved. Ceylon cinnamon brings a softer, more floral warmth than the cassia variety most people keep in their spice drawer, and it pairs beautifully with the natural tartness of the plums as they gently collapse into the sauce. A small splash of apple cider vinegar keeps the whole thing bright and balanced, so the sweetness never tips into cloying territory. For anyone navigating a diet free from high fructose corn syrup, stewed fruit desserts can be surprisingly tricky — canned versions and store-bought compotes are notorious for sneaking in sweeteners you didn't ask for. Here, honey does all the work, reducing down with the cooking liquid into a glossy, spoonable syrup that coats every plum half in something genuinely wholesome. The ingredient list is short, the sourcing is straightforward, and there's nothing hiding in the pot that you didn't put there yourself. Torn fresh mint scattered over the top right before serving adds a cool, herby lift that makes the whole bowl feel like something you'd order at a nice restaurant — except you made it at home, and you know exactly what's in it.
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!