Lupin 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. A fragrant blend of honey, fresh ginger, cardamom, and cinnamon coats each plum half before roasting, filling your kitchen with an aroma that's equal parts cozy and exotic. As the fruit softens and caramelizes at the edges, chopped raw almonds go in to toast alongside, adding a satisfying crunch against the silky, spiced flesh. A final drizzle of the glossy pan juices and a hit of bright lemon zest pull everything together beautifully. Every ingredient here is naturally free from lupin ā no flours, no fillers, no hidden legume derivatives to second-guess ā just whole, clean produce and pantry staples. Serve these straight from the dish as a dessert, spoon them over yogurt, or pair them with a scoop of vanilla 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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