Peanut Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned plums simmered in a fragrant honey syrup make for a dessert or breakfast topping that feels genuinely special without demanding much from the cook. The spice blend here is doing serious work — Ceylon cinnamon brings a softer, more floral heat than the standard cassia variety, while fresh ginger and a whisper of turmeric add depth that keeps every spoonful interesting. A strip of orange zest and a small splash of apple cider vinegar round out the syrup with brightness, so it never tips into cloying territory. The whole thing comes together in one saucepan, and watching the liquid slowly reduce into a glossy, spoonable syrup is genuinely satisfying. Every ingredient in this recipe is naturally free from peanuts and tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. Scatter a few torn mint leaves over the top before serving and the dish looks like something you'd order at a nice brunch spot. Spoon it over yogurt, oatmeal, or a scoop of vanilla ice cream and it disappears fast.
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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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