Paleo Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Ripe plums simmered in a fragrant honey-spiced broth might be the most effortless elegant dessert you'll make all season. Fresh ginger, ground turmeric, and a Ceylon cinnamon stick build layers of warm, complex flavor that feel almost luxurious against the soft, jammy fruit. A strip of orange zest and a splash of apple cider vinegar keep the syrup bright and balanced so it never tips into cloying sweetness. Because every ingredient here is whole and unprocessed — real honey, fresh spices, nothing refined — this dish fits naturally into a grain-free, ancestral way of eating without any substitutions or workarounds. The technique is straightforward: a quick spiced simmer, a gentle reduction, and you're left with glossy plum halves pooled in a syrup that practically begs to be spooned up. Torn fresh mint scattered over the top at the end adds a cool, herby lift that makes the whole bowl feel restaurant-worthy. It's the kind of recipe that looks like you tried much harder than you actually did.
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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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