Citrus Free Ginger-Cardamom Baked Plums with Almonds
Warm, caramelized plums straight from the oven are one of those simple pleasures that feel far more impressive than the effort involved. Ripe plums are nestled cut-side up and drizzled with a fragrant blend of honey, olive oil, fresh ginger, cardamom, and cinnamon before roasting until their edges turn jammy and golden. The chopped almonds go in partway through, toasting right on top of the fruit so they pick up all that spiced, syrupy goodness. For anyone avoiding citrus, this recipe is naturally in the clear ā the lemon zest listed is explicitly optional and easy to skip without losing a single thing. What you're left with is a deeply aromatic, fruit-forward dessert that relies entirely on warm spice and natural sweetness to do the heavy lifting. Spoon the pan juices back over the plums before serving and you've got a glossy, restaurant-worthy finish with almost no fuss.
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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)
Can be omittedlemon zest
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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