Chestnut Free Ginger-Cardamom Baked Plums with Almonds
Warm, jammy roasted plums perfumed with ginger and cardamom make for a dessert that feels far more impressive than the effort involved. The honey and olive oil meld into a glossy, spiced glaze that caramelizes beautifully around the edges as the plums soften in the oven. Scattered almonds toast right on top during the final minutes, adding a satisfying crunch that plays perfectly against the silky fruit. A finishing hit of lemon zest lifts the whole dish and keeps it from feeling too heavy or sweet. Every ingredient here is straightforward and naturally free from chestnuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your dessert. It works equally well as an elegant dinner party finish or a quiet weeknight treat spooned over yogurt or ice cream. The pan juices alone are worth scraping up ā deeply fragrant and just sweet enough to feel indulgent.
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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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