Nightshade Free Ginger-Cardamom Baked Plums with Almonds
Warm, jammy plums straight from the oven are one of those simple pleasures that feel far more indulgent than the effort involved. A fragrant blend of honey, fresh ginger, cardamom, and cinnamon coats each half before roasting, filling your kitchen with an almost perfume-like sweetness. Chopped raw almonds go in partway through, toasting up golden and crunchy against the caramelized, tender fruit ā a textural contrast that makes every bite genuinely exciting. For anyone navigating a nightshade-free lifestyle, desserts and baked fruit dishes like this are a natural fit, since the ingredient list stays completely clear of tomatoes, peppers, and their relatives without any substitutions needed. The optional lemon zest at the end brightens everything up and keeps the flavors from feeling too heavy or sweet. It works beautifully as a dessert on its own, spooned over yogurt or ice cream, or even alongside a savory roast for something a little unexpected. Simple, stunning, and completely unfussy.
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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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