Lupin Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned, and perfumed with spice, this stewed plum dish is the kind of thing that makes a simple bowl feel genuinely special. Ripe plums are gently simmered in a fragrant honey syrup built from Ceylon cinnamon, fresh ginger, turmeric, and a bright strip of orange zest — the result is deeply aromatic without being heavy or overly sweet. Ceylon cinnamon is worth seeking out here; its softer, more floral character lets the ginger and citrus shine rather than compete. A splash of apple cider vinegar keeps the whole thing lively and balanced as the syrup reduces to a glossy, spoonable consistency. Every ingredient in this recipe is naturally free from lupin and lupin-derived additives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Scatter a few torn mint leaves over the top before serving and the dish looks almost too pretty to eat. Spoon it over yogurt, alongside a grain porridge, or just on its own — it works beautifully any way you serve it.
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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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