Wheat 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. Ripe plums are gently simmered in a fragrant honey syrup built from fresh ginger, ground turmeric, a strip of orange zest, and a true Ceylon cinnamon stick — the softer, more floral variety that makes the whole kitchen smell incredible. A splash of apple cider vinegar keeps the syrup bright and balanced so it never tips into cloying territory. Every single ingredient here is naturally free of wheat and grain-based thickeners, which means there's no substituting or label-checking required — the recipe just works as written. The plums cook cut-side down until just tender, then the lid comes off so the liquid can reduce into a glossy, spoonable syrup that clings to every bite. Torn fresh mint scattered over the top at the end adds a cool, herby lift that pulls the whole bowl together. Serve them warm on their own or alongside yogurt for something that feels genuinely special with almost no fuss.
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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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