Shellfish 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 honey and olive oil glaze spiked with fresh ginger, cardamom, and cinnamon coats each half before roasting, filling your kitchen with an aroma that's equal parts cozy and exotic. As the plums soften and caramelize at the edges, roughly chopped raw almonds go in for the final stretch, turning golden and fragrant while soaking up all those spiced pan juices. A finishing hit of lemon zest brightens everything up and keeps the sweetness from feeling heavy. This is the kind of dessert ā or honestly, a stunning brunch side ā that looks impressive on the table but comes together with barely any prep. Every ingredient here is naturally free from any ocean-sourced concerns, so there's nothing to second-guess when you're shopping or serving guests with seafood sensitivities. Spoon those glossy pan juices back over the plums before serving and watch everyone reach for seconds.
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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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