Pork 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. A fragrant drizzle of honey, olive oil, fresh ginger, cardamom, and cinnamon transforms ripe fruit into something deeply aromatic and caramelized at the edges — the kind of dessert that makes a whole kitchen smell incredible. Scattered almonds go in partway through roasting so they turn golden and toasty without burning, adding a satisfying crunch against the silky, yielding plum flesh. A finishing spoonful of the pan juices ties everything together, and a little lemon zest brightens the whole dish if you want that extra lift. This recipe is naturally free of any pork-derived ingredients — no gelatin, no lard, no hidden additives — just honest fruit, warm spice, and good olive oil. It works beautifully as a dinner party dessert, a special weekend breakfast alongside yogurt, or an elegant topping for vanilla ice cream.
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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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