Soy 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 buried under spice. The apple cider vinegar adds a subtle lift that keeps the whole thing from tipping too sweet, and as the syrup reduces it turns glossy and luscious, clinging beautifully to each plum half. This is naturally free from soy in every sense — no sauces, no hidden additives, just whole fruit and pantry staples doing honest work. Scatter a few torn mint leaves over the top before serving and you've got something that looks far more impressive than the effort involved.
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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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