Barley Free Ginger-Cardamom Baked Plums with Almonds
Warm, jammy plums straight from the oven are one of those simple pleasures that feel far more luxurious than the effort involved. A fragrant blend of fresh ginger, cardamom, and cinnamon gets whisked together with honey and olive oil, then spooned over the fruit before roasting ā the result is deeply caramelized edges, pooling pan juices, and a kitchen that smells absolutely incredible. Scattered almonds go in partway through so they toast up golden and crunchy without burning, adding a satisfying contrast to the soft, yielding plum flesh. A finishing hit of lemon zest lifts everything and keeps the sweetness from feeling heavy. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out ā it just works as written. Serve these warm with a spoonful of the syrupy pan juices drizzled over the top, and you've got a dessert (or a very indulgent breakfast) that looks like it came from a restaurant.
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Learn more āIngredients
4 servings
- 4 ripe but firm plums, halved and pitted
- 2 tbsp honey
- 1 tbsp extra virgin olive oil
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground cardamom
- Ā¼ tsp ground cinnamon
- ā tsp fine sea salt
- Ā¼ cup raw almonds, roughly chopped
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Arrange the plum halves cut-side up in a 9x13-inch baking dish, fitting them snugly in a single layer.
- 2
In a small bowl, whisk together the honey, olive oil, grated ginger, cardamom, cinnamon, and salt until combined. Spoon the mixture evenly over the cut surfaces of the plums.
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