Legume Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert in the game, and this version leans into a spice blend that feels genuinely special. Ceylon cinnamon brings a softer, more floral heat than the cassia variety most people keep in their spice drawer, and paired with fresh ginger, turmeric, and a strip of orange zest, the poaching liquid transforms into a glossy, aromatic syrup that's hard to stop spooning. The plums cook cut-side down first so they soften evenly while holding their shape, then get flipped to soak up all that concentrated flavor as the liquid reduces. Every single ingredient here is straightforwardly whole-food — fruit, honey, spices, a splash of apple cider vinegar for brightness — so there's nothing to second-guess if you're navigating a legume-free approach to eating. Torn fresh mint scattered over the top at the end adds a cool, herby lift that makes the whole bowl feel a little more composed. Serve them warm over yogurt, alongside a simple cake, or honestly just on their own with the syrup pooled around them.
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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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