Citric Acid Free Spiced Stewed Plums with Ginger & Ceylon Cinnamon
Warm, jewel-toned stewed plums might be one of the most underrated desserts out there, and this version leans into cozy spice in the best possible way. Fresh ginger and Ceylon cinnamon bring a gentle, layered heat that feels sophisticated without being fussy, while a touch of turmeric adds a subtle earthiness and gorgeous color to the syrup. A strip of orange zest perfumes the whole pot as it simmers, then gets quietly removed before serving — all the flavor, none of the bitterness. For anyone navigating citric acid sensitivities, fruit-based desserts can be a minefield, since so many recipes rely on lemon juice or commercially processed ingredients that sneak in hidden additives. Here, a small amount of apple cider vinegar provides just enough brightness to balance the honey without introducing citric acid, and every other ingredient is straightforward and whole. The plums themselves do most of the heavy lifting — as they cook cut-side down and then turn to finish in the thickening syrup, they become silky and deeply flavored while still holding their shape beautifully. Torn fresh mint at the end is optional but genuinely lovely if you have it on hand. Serve these warm, at room temperature, or even chilled the next day — the syrup only gets better as it sits.
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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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