Turkey Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Jewel-toned and fragrant, these stewed plums are the kind of dessert that feels far more impressive than the effort involved. Ripe plums simmer gently in a honey-sweetened broth layered with fresh ginger, ground turmeric, a Ceylon cinnamon stick, and a bright strip of orange zest — the result is a glossy, spiced syrup that clings to every tender half. Ceylon cinnamon is worth seeking out here; its softer, more floral character lets the fruit stay front and center rather than getting buried under a heavy spice note. A small splash of apple cider vinegar keeps the whole thing from tipping too sweet, adding just enough brightness to make the flavors pop. This dish is naturally free from meat of any kind — every ingredient is plant-based or a pantry staple, so there's nothing to swap or second-guess. Serve the plums warm with a scatter of torn mint for a weeknight dessert that looks like it came from a restaurant, or spoon them over yogurt the next morning for a breakfast worth waking up for.
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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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