Beef Free Ginger-Cardamom Baked Plums with Almonds
Warm, caramelized plums straight from the oven are one of those simple pleasures that feel far more luxurious than the effort involved. Ripe plums are roasted cut-side up until their edges blush and their juices pool into a glossy, fragrant syrup that practically begs to be spooned over everything. A whisked blend of honey, olive oil, fresh ginger, cardamom, and cinnamon does all the heavy lifting here, layering the fruit with warmth and just enough spice to feel special. Chopped raw almonds go in partway through roasting, turning golden and nutty while the plums finish softening ā adding crunch to every bite. A finishing hit of lemon zest lifts the whole dish and keeps it from feeling too sweet or heavy. This is naturally free of any meat or animal-derived proteins, so there's nothing to swap out or work around ā just beautiful produce and pantry staples doing exactly what they should. Serve it as a dessert, a brunch side, or spooned over yogurt for something that looks like it came from a restaurant kitchen.
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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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