Emulsifier Free Ginger-Cardamom Baked Plums with Almonds
Warm, jammy plums straight from the oven are one of those simple pleasures that feel far more luxurious than the effort involved. The fruit softens and caramelizes at the edges while soaking up a fragrant glaze of honey, olive oil, fresh ginger, cardamom, and cinnamon ā a combination that smells absolutely incredible as it roasts. Scattered almonds go in partway through, toasting to a golden crunch that plays beautifully against the silky, spiced fruit beneath. Every single ingredient here is whole and straightforward, which is exactly what makes this recipe such a reliable choice when you're avoiding the emulsifiers and additives that sneak into so many packaged desserts and sauces. No stabilizers, no lecithins, no mystery ā just real food doing what real food does best. A finishing spoonful of the caramelized pan juices and a little lemon zest tie everything together with a bright, aromatic lift. Serve it warm on its own or alongside something creamy, and it will disappear fast.
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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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