Mushroom Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert in the fruit world, and this version leans hard into the good stuff. A fragrant poaching liquid built from Ceylon cinnamon, fresh ginger, turmeric, and a strip of orange zest turns simple stone fruit into something that tastes genuinely special. The honey dissolves into the simmering water and slowly reduces down to a glossy, spiced syrup that clings to every plum half — the kind of sauce you'll want to spoon over everything. Ceylon cinnamon is worth seeking out here; its softer, more floral character plays beautifully against the brightness of the apple cider vinegar and the warmth of the ginger without overwhelming the fruit. The whole process is straightforward: get the liquid fragrant, nestle in the plums cut-side down, then let time and gentle heat do the work. A scatter of torn fresh mint at the end lifts the whole bowl and adds a little color. It's naturally free from fungi and fungal derivatives at every step, so there's nothing to swap or second-guess — just pure, clean flavor from start to finish.
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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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