Pescatarian Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned, and fragrant with spice, this stewed plum dish is the kind of effortless dessert or breakfast topping that feels far more special than the effort involved. Ripe plums are gently simmered in a honey-sweetened broth built around Ceylon cinnamon, fresh ginger, turmeric, and a bright strip of orange zest — the result is a silky, lightly spiced syrup that clings to every tender fruit half. Ceylon cinnamon is worth seeking out here; its softer, more floral character lets the ginger and citrus shine without overwhelming the plums. The apple cider vinegar adds just enough acidity to keep the whole thing from tipping into cloying sweetness, which is a small but brilliant move. Because this recipe is built entirely from fruit, honey, and aromatics, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. Scatter a few torn mint leaves over the top before serving and the whole bowl looks like something from a restaurant menu. Spoon it over yogurt, alongside a grain porridge, or simply on its own — it works beautifully any way you serve it.
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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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