Pescatarian Ginger-Cardamom Baked Plums with Almonds
Warm spiced fruit straight from the oven is one of those simple pleasures that feels far more impressive than the effort involved. Ripe plums turn silky and jammy under the heat, their natural tartness balancing beautifully against honey, fragrant cardamom, and a bright hit of fresh ginger. A scatter of roughly chopped raw almonds goes in partway through roasting, picking up a golden crunch that plays perfectly against the soft, caramelized fruit beneath. A finishing drizzle of those glossy pan juices and a little lemon zest tie everything together into something that looks genuinely stunning. This is the kind of dish that works as a relaxed weeknight dessert, an elegant dinner party finish, or even spooned over yogurt at breakfast ā no meat, no fish, no fuss. Every ingredient here is clean and plant-forward, making it an effortless fit for anyone eating a seafood-inclusive, meat-free lifestyle without having to think twice about it.
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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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