Pregnancy Friendly Ginger-Cardamom Baked Plums with Almonds
Warm, fragrant, and naturally sweet, these roasted plums are the kind of dessert that feels indulgent without a single ingredient you'd need to second-guess. Ripe plums are nestled cut-side up and drizzled with a honey-olive oil blend spiked with fresh ginger, cardamom, and cinnamon ā a combination that smells absolutely incredible as it roasts. Fresh ginger is a genuinely useful ingredient during pregnancy, and here it plays beautifully against the caramelized fruit rather than feeling medicinal or sharp. Chopped raw almonds go in partway through baking so they turn golden and crunchy on top while the plum flesh turns silky and jammy underneath. A finishing spoonful of the pan juices pulls everything together into something that looks far more impressive than the effort involved. The optional lemon zest brightens the whole dish and keeps the sweetness from feeling heavy. It's the kind of wholesome, real-food treat that satisfies a serious craving without any of the ingredients you might be trying to avoid right now.
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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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