Walnut Free Ginger-Cardamom Baked Plums with Almonds
Warm, jammy roasted plums draped in honey and fragrant spices are the kind of dessert that feels far more impressive than the effort involved. The combination of fresh ginger, cardamom, and cinnamon creates a deeply aromatic glaze that caramelizes beautifully against the plum flesh as it roasts. Chopped raw almonds go in partway through, toasting up golden and crunchy while the fruit turns tender and syrupy underneath. For anyone navigating nut concerns specifically around walnuts, this dish leans fully into almonds instead ā no walnuts anywhere in the ingredient list, so you can serve it with total confidence. A finishing hit of lemon zest brightens everything up and keeps the sweetness from feeling heavy. Spoon those pan juices generously over the top before serving ā they're basically a built-in sauce. This one works beautifully on its own, alongside a scoop of vanilla ice cream, or spooned over thick yogurt for something a little more breakfast-adjacent.
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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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