Paraben Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums are one of those desserts that feel far more luxurious than the effort involved, and this version delivers deep, layered flavor from a handful of genuinely clean ingredients. The spiced poaching liquid — built from honey, fresh ginger, orange zest, and a true Ceylon cinnamon stick — simmers into a glossy syrup that clings to each tender plum half in the most satisfying way. Ceylon cinnamon matters here: it's milder and more complex than the cassia variety, and it's the kind of specific, thoughtful swap that makes a real difference both in flavor and in keeping the ingredient list free from compounds you'd rather avoid. Parabens can sneak into processed syrups, flavored extracts, and even some spice blends, so building this dish from whole, unprocessed ingredients is the smartest move. A touch of apple cider vinegar brightens everything and keeps the syrup from tipping too sweet, while ground turmeric adds a subtle warmth and a gorgeous golden hue to the sauce. Serve them as-is, or scatter a few torn mint leaves over the top for a fresh, herby finish that makes the whole bowl look like something from a restaurant menu.
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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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