Brazil Nut Free Ginger-Cardamom Baked Plums with Almonds
Warm, jammy plums straight from the oven are one of those simple pleasures that feel far more impressive than the effort involved. A honey and olive oil glaze spiked with fresh ginger, cardamom, and cinnamon caramelizes beautifully around the fruit as it roasts, filling your kitchen with an almost perfume-like spice. Scattered almonds go in partway through, toasting to a golden crunch that plays perfectly against the soft, syrupy plum flesh. A final hit of lemon zest and a spoonful of the pan juices tie everything together in the most effortless way. For anyone navigating tree nut concerns specifically around brazil nuts, this recipe leans confidently on almonds ā no ambiguous mixed-nut blends or mystery toppings to second-guess. It works equally well as a relaxed weeknight dessert, a brunch centerpiece alongside yogurt, or even a sophisticated side to roasted meats.
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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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