Pistachio 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 serious depth with a short, clean ingredient list. Ceylon cinnamon brings a softer, more floral warmth than the cassia variety most people keep in their spice drawer, and it pairs beautifully with fresh ginger and a whisper of turmeric in the poaching liquid. A strip of orange zest and a splash of apple cider vinegar keep the syrup bright and balanced, so the whole thing tastes complex without being fussy. The plums cook cut-side down until just tender, then the lid comes off and the liquid reduces into a glossy, honey-kissed syrup that clings to every bite. Torn fresh mint scattered over the top at the end adds a cool, herby lift that makes the dish feel restaurant-worthy. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just a pot of something genuinely beautiful simmering on your stove.
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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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