Hazelnut 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 jammy and caramelized in a hot oven, soaking up a fragrant glaze of honey, olive oil, fresh ginger, cardamom, and cinnamon that makes the whole kitchen smell incredible. Chopped raw almonds go in partway through roasting, picking up a golden, toasty crunch that plays beautifully against the soft, syrupy fruit beneath. A final spoonful of those dark, glossy pan juices ties everything together ā and a little lemon zest brightens the whole dish if you want that extra lift. For anyone navigating a tree nut allergy specific to hazelnuts, this dessert is a great example of how almonds can step in confidently without any compromise on flavor or texture. It works equally well as an elegant dinner party finish or a quiet weeknight treat spooned over yogurt or ice cream.
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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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