Lactose 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 roasts in a fragrant glaze of honey, olive oil, fresh ginger, cardamom, and cinnamon until the edges caramelize and the juices pool into something almost syrupy. Chopped raw almonds go in partway through, toasting up golden and nutty right alongside the softening plums for a little textural contrast in every bite. A finishing hit of lemon zest lifts the whole thing and keeps the warm spices from feeling heavy. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing ā it just works as written. Serve it as a dessert, a fancy brunch side, or honestly just spoon the pan juices over the top and eat it straight from the dish.
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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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