Seed Oil Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Ripe plums simmered in a fragrant honey syrup with fresh ginger, turmeric, and a Ceylon cinnamon stick — this is the kind of simple, stunning dessert that makes people think you spent far more effort than you did. Ceylon cinnamon is worth seeking out here; its delicate, floral warmth is noticeably different from the sharper cassia variety and lets the fruit stay front and center. A strip of orange zest and a splash of apple cider vinegar round out the syrup with just enough brightness to keep things from tipping into cloying sweetness. Every single ingredient in this recipe is naturally free of seed oils, so there's no label-reading or substitution gymnastics required — just whole, clean pantry staples doing exactly what they're supposed to do. The plums hold their shape beautifully through the gentle braise, then get turned cut-side up so the syrup can reduce into something glossy and spoonable. Torn fresh mint scattered over the top right before serving adds a cool, herby lift that makes the whole bowl feel a little more special. Serve them warm over yogurt, alongside a simple cake, or honestly just on their own — the syrup alone is worth every minute at the stove.
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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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