Nightshade Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert in existence, and this version leans into every cozy, aromatic note you could want. Fresh ginger and Ceylon cinnamon — the softer, more nuanced cousin of the common cassia variety — build a fragrant poaching liquid that feels genuinely special without requiring much effort at all. A touch of turmeric adds gentle earthiness and a gorgeous golden hue, while a strip of orange zest and a splash of apple cider vinegar keep the whole thing bright and balanced. For anyone navigating a nightshade-free lifestyle, fruit-forward desserts can sometimes feel like a consolation prize, but this one is the real deal — no substitutions, no compromises, just deeply flavored fruit in a silky honey syrup. The plums are cooked just until tender so they hold their shape, then the liquid reduces into something glossy and spoonable that you'll want to drizzle over everything. Torn fresh mint at the end is optional but genuinely worth it for the pop of color and freshness it brings. Serve it warm, at room temperature, or straight from the fridge — it's stunning every way.
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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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