Lactose Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned plums simmered in a fragrant honey syrup make for a dessert that feels far more luxurious than the short ingredient list suggests. Ceylon cinnamon brings a delicate, almost floral spice that's noticeably softer than the cassia variety most pantries stock, and it pairs beautifully with fresh ginger and a whisper of turmeric. A strip of orange zest and a splash of apple cider vinegar round out the syrup with just enough brightness to keep things from tipping into cloying territory. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — it just works as written. The plums hold their shape through the gentle braise, then get spooned into bowls with that glossy, reduced syrup pooled around them. Torn fresh mint on top is optional, but it adds a cool, herby lift that makes the whole bowl look like something from a restaurant menu. Serve them warm, at room temperature, or chilled the next day — they're honestly great every way.
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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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