Rice Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert move out there. Ripe plums are gently simmered in a fragrant honey syrup built from Ceylon cinnamon, fresh ginger, turmeric, and a bright strip of orange zest — the kind of combination that makes your kitchen smell absolutely incredible. Ceylon cinnamon is worth seeking out here; its softer, more floral character lets the fruit stay front and center rather than getting bulldozed by spice. The apple cider vinegar adds a subtle lift that keeps the whole thing from tipping into cloying territory, and the syrup reduces down to something glossy and spoonable that you'll want to drizzle over everything. For anyone navigating a grain-free table, this is a naturally safe choice — every single ingredient is whole and straightforward, with zero hidden fillers or starchy thickeners to worry about. A scatter of torn fresh mint at the end is optional, but it adds a cool, herby contrast that really pulls the bowl together. Serve them warm on their own or alongside whatever grain-free accompaniment you love most.
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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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