Xanthan Gum 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 — and this version is genuinely stunning. A fragrant poaching liquid built from honey, fresh ginger, bright orange zest, and true Ceylon cinnamon transforms ripe plums into something silky and deeply spiced. Ceylon cinnamon is worth seeking out here; its softer, more floral heat is noticeably different from the sharper cassia variety most grocery stores stock, and it lets the ginger and turmeric shine without competing. The plums cook cut-side down first to stay intact, then flip so the liquid can reduce into a glossy, spoonable syrup — no thickeners, no gums, just natural fruit pectin and careful simmering doing all the work. That makes this a genuinely clean option for anyone navigating recipes that typically sneak in stabilizers or binding agents to achieve that same saucy consistency. A pinch of salt and a splash of apple cider vinegar round out the sweetness so it never tips into cloying territory. Scatter torn mint over the top before serving and it looks like something straight off a restaurant menu.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!