Vegetarian 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. Ripe fruit gets roasted cut-side up and drizzled with a fragrant blend of honey, olive oil, fresh ginger, cardamom, and cinnamon ā a combination that coaxes out deep, caramelized sweetness while keeping things completely meat- and poultry-free without any substitutions needed. Roughly chopped raw almonds go in partway through roasting, turning golden and fragrant right alongside the softening fruit for a satisfying crunch in every bite. A finishing spoonful of the glossy pan juices and an optional hit of lemon zest pull the whole dish together with brightness. Serve these as a stunning dessert, a luxurious breakfast alongside yogurt, or even a sophisticated side ā they're versatile enough to go almost anywhere on the table. The short rest after roasting lets the juices settle and the flavors deepen, so don't skip it.
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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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