Gelatin Free Ginger-Cardamom Baked Plums with Almonds
Warm, jammy plums straight from the oven are one of those simple pleasures that feel far more impressive than the effort involved. Ripe fruit gets coated in a fragrant blend of honey, olive oil, fresh ginger, cardamom, and cinnamon before roasting until the edges caramelize and the juices pool into something almost syrupy. Chopped raw almonds go in partway through, toasting up golden and adding a satisfying crunch against the soft, yielding plum flesh. A finishing hit of lemon zest brightens the whole dish and keeps the sweetness from feeling heavy. The best part for anyone avoiding animal-derived thickeners or setting agents is that this dessert needs absolutely none of them ā the fruit does all the work on its own, collapsing into a luscious, spoonable texture through nothing but heat and time. Spoon the pan juices back over the top before serving and you have a built-in sauce that needs zero doctoring. Serve it as-is, over yogurt, or alongside a scoop of your favorite frozen dessert for an effortlessly elegant finish.
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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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