Mustard Free Ginger-Cardamom Baked Plums with Almonds
Warm, jammy plums roasted with honey and aromatic spices make for a dessert that feels far more luxurious than the effort involved. The combination of fresh ginger, cardamom, and cinnamon creates a fragrant, almost perfumed glaze that caramelizes beautifully around the edges as the fruit softens in the oven. Scattered almonds go in partway through, toasting to a golden crunch that plays perfectly against the silky, juice-soaked plums underneath. A final spoonful of those glossy pan juices and a little lemon zest tie everything together with a bright, elegant finish. Every single ingredient here is naturally free from mustard in any form ā no condiments, no seeds, no hidden spice blends to second-guess ā so you can cook this with complete confidence. It works beautifully as a standalone dessert, spooned over yogurt or ice cream, or even alongside a savory roast for something a little unexpected.
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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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