Honey-Roasted Plums with Thyme and Crème Fraîche |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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.) Ingredients:
1/2 cup (packed) dark brown sugar |
1/4 cup honey |
4 tablespoons (1/2 stick) unsalted butter |
1/2 cup fresh thyme sprigs |
6 large assorted ripe but firm plums (about 2 pounds), halved, pitted |
crème fraîche |
additional fresh thyme sprigs |
Directions:
1. Preheat 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.
2. Divide 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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