Celery Free Ginger-Cardamom Baked Plums with Almonds
Warm spiced fruit straight from the oven is one of those simple pleasures 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 that practically begs to be spooned over everything. Fresh ginger and ground cardamom give the whole dish a gentle heat and floral depth, while a scatter of toasted almonds adds crunch and a nutty richness in the final minutes of roasting. The good news for anyone navigating a celery-free lifestyle is that this recipe is naturally free of the ingredient without any substitutions or workarounds — just wholesome fruit, warm spices, and a drizzle of olive oil doing all the heavy lifting. A finishing touch of lemon zest brightens the whole thing and keeps it from feeling too sweet. Serve these straight from the baking dish with the pan juices spooned generously on top, and you have a dessert — or an indulgent breakfast — that looks stunning with almost zero fuss.
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Learn more →Ingredients
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
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- ¼ cup raw almonds, roughly chopped
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 400°F (205°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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