Cashew Free Ginger-Cardamom Baked Plums with Almonds
Warm spiced fruit straight from the oven is one of those desserts that feels far more impressive than the effort involved. Ripe plums roast until their edges caramelize and their juices pool into a fragrant, honey-kissed syrup infused with ginger, cardamom, and cinnamon. Roughly chopped raw almonds get scattered over the top partway through baking, turning golden and toasty while the plum flesh goes completely tender. A finishing hit of lemon zest lifts the whole dish and keeps it from feeling too heavy or sweet. For anyone navigating tree nut concerns around cashews specifically, this recipe leans entirely on almonds ā no ambiguous nut blends, no store-bought sauces with hidden ingredients to decode. It works beautifully as a standalone dessert, spooned over yogurt, or alongside a scoop of vanilla ice cream.
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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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