Mustard Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert move out there. Ripe plums are gently simmered in a fragrant honey syrup built from fresh ginger, Ceylon cinnamon, a whisper of turmeric, and a bright strip of orange zest — the result is deeply aromatic, lightly spiced, and just sweet enough to feel indulgent. A small splash of apple cider vinegar keeps the whole thing balanced, cutting through the richness so the fruit stays vibrant rather than cloying. For anyone navigating a mustard-free lifestyle, this recipe is completely straightforward — every ingredient is clean and easy to verify, with no condiments or spice blends that might sneak in hidden allergens. The plums hold their shape beautifully as they cook, turning silky and tender while the syrup reduces to something glossy and spoonable. Torn fresh mint scattered over the top at the end adds a cool, herby lift that makes the whole bowl feel a little fancy. Serve them warm over yogurt, alongside a simple cake, or honestly just on their own — they're that good.
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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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