Low Iodine Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums are one of those desserts that feel far more luxurious than the effort involved — and this version, fragrant with fresh ginger, turmeric, and a true Ceylon cinnamon stick, absolutely delivers. The plums are gently simmered until just tender, then bathed in a honey-and-citrus syrup that reduces into something glossy and deeply aromatic. A splash of apple cider vinegar keeps the sweetness balanced and bright, so the whole thing tastes complex without being cloying. For anyone navigating a low-iodine protocol, fruit-forward desserts like this one are a genuine comfort because every ingredient here — fresh plums, honey, spices, orange zest — falls cleanly within what's allowed. There's no dairy, no eggs, no seafood-derived additives, and no processed ingredients to second-guess on a label. Torn fresh mint scattered over the top at serving adds a cool, herby lift that makes the dish feel finished and restaurant-worthy. Serve the plums warm on their own or alongside anything else on your approved list, and let that spiced syrup do all the talking.
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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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