High Fructose Corn Syrup Free Ginger-Cardamom Baked Plums with Almonds
Roasted stone fruit is one of those simple pleasures that feels far more luxurious than the effort involved, and this warm, spiced version absolutely delivers. The plums turn jammy and caramelized in the oven, their natural sweetness deepening into something almost dessert-like without a drop of corn syrup or processed sweetener in sight. Honey, olive oil, fresh ginger, and a fragrant blend of cardamom and cinnamon do all the heavy lifting here, creating a glossy, aromatic glaze that pools beautifully in each plum half. Scattered almonds go in partway through roasting so they toast up golden and crunchy, adding a satisfying contrast to the silky fruit. A finish of lemon zest brightens everything and keeps the flavors from feeling too heavy or sweet. This is the kind of recipe that works as an elegant dessert, a stunning brunch side, or even spooned over yogurt for a weekday treat that feels genuinely special.
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Learn more →Ingredients
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
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- ¼ cup raw almonds, roughly chopped
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 400°F (205°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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