Nitrate & Nitrite 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. The fruit softens and caramelizes at the edges while soaking up a fragrant glaze of honey, olive oil, fresh ginger, and cardamom ā a combination that smells absolutely incredible as it roasts. A scatter of roughly chopped raw almonds goes in partway through, toasting to a golden crunch that plays beautifully against the silky plum flesh. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden preservatives or curing agents that sneak into so many packaged foods. A finishing hit of lemon zest lifts the whole dish and keeps it tasting bright rather than heavy. Serve it as a stunning dessert, a special breakfast alongside yogurt, or a sophisticated side ā it works in all three roles without any fuss.
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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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