Nutmeg Free Ginger-Cardamom Baked Plums with Almonds
Roasted stone fruit is one of those desserts that feels far more impressive than the effort it actually takes. Here, ripe plums are halved and bathed in a honey-olive oil glaze spiked with fresh ginger, cardamom, and cinnamon ā a warm, aromatic trio that lets the fruit's natural sweetness shine without any overpowering spice. The almonds go in partway through roasting so they turn golden and fragrant right alongside the caramelizing plum edges, adding a satisfying crunch to every spoonful. A finishing drizzle of those glossy pan juices and a little lemon zest pull the whole thing together beautifully. For anyone avoiding nutmeg, this recipe is a genuinely safe and delicious option ā the spice blend is built entirely around ginger, cardamom, and cinnamon, with no nutmeg anywhere in sight. Serve these warm on their own, spooned over yogurt, or alongside a scoop of vanilla ice cream for something that feels 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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