Wheat Free 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. A fragrant blend of fresh ginger, cardamom, and cinnamon gets whisked together with honey and olive oil, then spooned over ripe plum halves before they roast into something deeply caramelized and aromatic. The chopped raw almonds go in partway through, toasting up golden and nutty right alongside the fruit ā no separate pan, no fuss. Every single ingredient here is naturally free of wheat, so there's nothing to swap or second-guess; it's just clean, whole-food cooking that happens to work beautifully for anyone avoiding gluten or grain. A finishing hit of lemon zest lifts all those warm spices and keeps the dish from feeling too heavy. Serve these straight from the baking dish with the pan juices spooned over the top, and they're stunning enough for a dinner party but easy enough for a quiet weeknight dessert.
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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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