Shellfish 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 shine rather than overpowering it. The apple cider vinegar adds just enough brightness to balance the honey, and the whole thing reduces into a glossy, spoonable syrup that clings to every plum half. Every single ingredient in this dish is naturally free from shellfish and ocean-derived additives, so there's zero label-reading stress — just pure, clean flavor from start to finish. Scatter a few torn mint leaves over the top before serving and you've got something that looks genuinely stunning with almost no effort. Spoon it over yogurt, alongside a simple cake, or just eat it straight from the bowl — no judgment here.
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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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