Breastfeeding Friendly Ginger-Cardamom Baked Plums with Almonds
Warm, fragrant, and just sweet enough, these roasted plums are the kind of dessert that feels indulgent without requiring much effort at all. The combination of fresh ginger, cardamom, and cinnamon creates an aromatic depth that makes the whole kitchen smell incredible while they bake. Honey and olive oil meld with the natural plum juices to form a glossy, caramelized sauce that you'll want to spoon over everything. Almonds get scattered on halfway through so they toast up golden and crunchy ā adding satisfying texture and a dose of healthy fats that are genuinely useful during the postpartum period. Fresh ginger in particular is a welcome ingredient when you're thinking carefully about what goes into your body and your baby's, and every component here is whole, recognizable, and clean. A finishing hit of lemon zest brightens the whole dish and keeps it from feeling too heavy. Serve them warm on their own, over yogurt, or alongside oatmeal for a nourishing treat that actually feels like a treat.
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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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