Honey-Roasted Plums with Thyme and Crème Fraîche

4.6(12)

For extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots. (Avoid using Santa Rosas, which don't retain their shape when cooked.)

by Epicurious·published 2005-08-01

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Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (7)

serves

1/2 cup (packed) dark brown sugardark-brown-sugar
1/4 cup honeyhoney
4 tablespoons (1/2 stick) unsalted butterbutter
1/2 cup fresh thyme sprigsthyme
6 large assorted ripe but firm plums (about 2 pounds), halved, pitted
Crème fraîche
Additional fresh thyme sprigs

Instructions (2 steps)

01Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes.
02Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.

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