Legume 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. A fragrant blend of honey, fresh ginger, cardamom, and cinnamon coats each half before roasting, filling your kitchen with an aroma that's equal parts spice market and cozy bakery. As the plums caramelize and release their juices, chopped raw almonds go in for the final stretch, toasting up golden and adding a satisfying crunch against the silky fruit. A finishing hit of lemon zest brightens everything and keeps the flavors lively rather than heavy. This is the kind of dessert ā or indulgent breakfast ā that looks stunning on the table with almost zero fuss. Every ingredient here is naturally free of beans, lentils, peas, and other legumes, so there's nothing to scrutinize or swap out. Spoon those glossy pan juices right over the top and serve as-is, or alongside yogurt or ice cream for something truly special.
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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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