Capsaicin 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 drizzle of honey and olive oil mingles with fresh ginger, cardamom, and cinnamon to create a fragrant, caramelized glaze that pools beautifully in the hollow of each fruit. The chopped almonds go in partway through roasting, so they turn golden and toasty without burning ā adding just the right amount of crunch against the silky, tender plum flesh. For anyone navigating capsaicin sensitivity, this kind of dessert can feel like a rare find, since warming spice blends so often sneak in chili or pepper. Here, every bit of heat and depth comes from ginger and cardamom, so the flavor is bold and aromatic without a trace of anything irritating. A finishing scatter of lemon zest lifts the whole dish and keeps it feeling bright rather than heavy. Serve it as a dessert with a spoonful of yogurt or cream, or let it shine as an elegant weekend brunch side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!