BHA & BHT Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Soft, jammy plums simmered in a fragrant honey syrup — this is the kind of dessert that feels far more impressive than the effort involved. Fresh ginger and a strip of orange zest bring brightness, while ground turmeric adds a subtle warmth and gorgeous golden hue to the sauce. Ceylon cinnamon is the real star here: its delicate, almost floral spice is noticeably different from the harsher cassia variety, and it keeps the whole dish tasting clean and balanced rather than heavy. A splash of apple cider vinegar at the start lifts everything and keeps the syrup from tipping into cloying sweetness. Avoiding BHA and BHT can be tricky with store-bought fruit preserves and flavored syrups, which often sneak in synthetic antioxidants as preservatives — making a homemade version like this one a genuinely smart swap. Every ingredient here is whole and straightforward, so you know exactly what's going into the pot. Finish with a scatter of torn fresh mint and you've got a stunning bowl that works as a dessert, a breakfast topping, or an elegant side to roasted meats.
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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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