Mushroom 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 honey glaze spiked with fresh ginger, cardamom, and cinnamon coats each half before roasting, filling your kitchen with an aroma that's equal parts spice market and Sunday afternoon. As the plums soften and caramelize at the edges, their natural sweetness deepens into something almost syrupy, and a final scatter of toasted almonds adds just the right amount of crunch. A finishing hit of lemon zest lifts the whole dish and keeps it from feeling heavy. Every single ingredient here is straightforward and plant-based, so there's zero concern about hidden fungi or fungal-derived additives sneaking in ā just clean, whole-food cooking from start to finish. Spoon the pan juices generously over the top before serving, because that glossy, spiced syrup pooling at the bottom of the dish is absolutely not something you want to leave behind.
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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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