Nitrate & Nitrite Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert move out there — deeply fragrant, naturally sweet, and finished with a glossy honey syrup that tastes like it took far more effort than it did. Fresh ginger and Ceylon cinnamon (the softer, more floral cousin of the common cassia variety) do the heavy lifting here, layering the fruit with gentle heat and warmth, while a strip of orange zest and a splash of apple cider vinegar keep everything bright and balanced. Because this recipe leans entirely on whole spices, fresh fruit, and pantry staples, there's nothing processed hiding in the mix — no cured meats, no packaged seasonings, no preservative-laden shortcuts that can sneak unwanted additives onto your plate. The technique is simple: the plums simmer cut-side down until just tender, then the lid comes off so the liquid can reduce into a light, spoonable syrup that clings beautifully to every piece of fruit. A scatter of torn fresh mint at the end is optional, but it adds a cool, herby lift that makes the whole bowl feel a little more special. Serve it warm over yogurt, alongside a slice of cake, or honestly just on its own — the syrup alone is worth scraping the bowl for.
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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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