Paleo 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. The fruit softens and caramelizes at the edges while soaking up a fragrant blend of fresh ginger, cardamom, and cinnamon — the kind of spice combination that makes the whole kitchen smell incredible. A drizzle of honey and olive oil keeps everything naturally sweetened and richly glossy without a drop of refined sugar or dairy in sight. Chopped raw almonds go in partway through roasting so they turn golden and crunchy, adding a satisfying contrast to the tender, syrupy plums beneath. A finishing hit of lemon zest brightens the whole dish and keeps it from feeling heavy. This is the kind of dessert — or even a special breakfast — that proves eating grain-free and unprocessed never has to feel like a compromise. Spoon those pan juices over the top and serve while still warm for the full effect.
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Learn more →Ingredients
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
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- ¼ cup raw almonds, roughly chopped
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 400°F (205°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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