Chicken 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 laced with ginger, cardamom, and cinnamon. Chopped raw almonds go in partway through, toasting to a golden crunch that plays beautifully against the soft, jammy fruit beneath. A finishing hit of lemon zest lifts the whole dish and keeps it from feeling too rich or heavy. Everything here is naturally free of any poultry, so there's no need to scan labels or swap anything out ā just straightforward, wholesome ingredients doing exactly what they should. Serve the plums warm with the pan juices spooned over the top, and they work equally well as a dessert, a fancy breakfast, or a stunning side alongside yogurt or soft cheese.
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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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