Red Meat Allergy Friendly Ginger-Cardamom Baked Plums with Almonds
Warm, jammy plums straight from the oven are one of those simple pleasures that feel far more impressive than the effort involved. The fruit softens and caramelizes at the edges while soaking up a fragrant glaze of honey, olive oil, fresh ginger, cardamom, and cinnamon ā a spice combination that smells absolutely incredible as it roasts. A scatter of roughly chopped raw almonds goes in partway through, toasting to a golden crunch that plays beautifully against the silky plum flesh. A finishing squeeze of lemon zest and a spoonful of the glossy pan juices pull the whole thing together. Since this dessert is built entirely around fruit, nuts, and pantry spices, it's naturally free from the animal proteins that people managing a red meat sensitivity need to avoid ā no substitutions required. It works just as well as an elegant dinner party dessert as it does a quiet weeknight treat, and the leftovers are genuinely wonderful spooned over yogurt the next morning.
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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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