Seeds Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might just be the most underrated dessert move of the season. 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 kind of combination that makes your kitchen smell absolutely incredible. The plums cook until just tender but still hold their shape, then the liquid reduces into a glossy, lightly spiced syrup that clings to every bite. A splash of apple cider vinegar keeps the whole thing bright and balanced so it never tips into cloying territory. For anyone navigating a seeds-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, with no hidden seed oils, seed-based spices, or sneaky add-ins to second-guess. Finish with a few torn mint leaves if you have them on hand, and spoon it over yogurt, ice cream, or enjoy it completely on its own.
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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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