Mediterranean Diet Friendly Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Fruit-forward desserts that feel genuinely indulgent while still being rooted in wholesome, plant-based ingredients are something of a holy grail, and this warm stewed plum dish absolutely delivers. Ripe plums are gently simmered in a fragrant honey syrup built from fresh ginger, ground turmeric, a Ceylon cinnamon stick, and a bright strip of orange zest — the kind of spice combination that makes your kitchen smell like a Mediterranean market. Ceylon cinnamon is worth seeking out here; its softer, more delicate flavor lets the fruit stay front and center rather than getting overwhelmed. A small splash of apple cider vinegar keeps the syrup from tipping too sweet, adding just enough brightness to balance the honey as it reduces down to something glossy and spoonable. The whole thing comes together in a single saucepan with minimal fuss, which makes it as practical as it is impressive. Scatter a few torn mint leaves over the top before serving and you've got a dessert — or an elevated breakfast — that feels effortlessly elegant. It's the kind of recipe that proves eating with intention doesn't mean sacrificing pleasure.
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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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