Pistachio Free 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 roast until their edges caramelize and their juices pool into a fragrant, honey-kissed sauce that practically begs to be spooned over yogurt or ice cream. Fresh ginger and ground cardamom give the whole dish a gentle heat and floral depth, while a scatter of chopped almonds adds just the right amount of crunch in the final minutes of roasting. For anyone navigating a pistachio allergy or sensitivity, this recipe is a genuinely satisfying way to enjoy a nut-topped baked dessert ā almonds step in beautifully without any compromise on texture or flavor. A finishing touch of lemon zest brightens everything up and keeps the sweetness from feeling heavy. It comes together in one baking dish with minimal prep, making it as practical as it is elegant.
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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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