Coconut 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 turn silky and jammy in the heat, their natural tartness mellowing beautifully against a glaze of honey, ginger, and cardamom. A scatter of roughly chopped almonds goes in partway through roasting, picking up a golden crunch that plays perfectly against the soft, caramelized fruit beneath. The whole thing comes together with a handful of pantry staples ā no specialty ingredients, no hidden coconut oil or coconut-derived sweeteners that can sneak into similar dessert recipes. A finishing spoonful of those glossy pan juices and a little lemon zest pull everything together into something that looks genuinely elegant on the plate. Serve it warm as a light dessert, spoon it over yogurt, or let it cool and enjoy it as a sophisticated breakfast treat.
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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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