This Honey-Roasted Shiro Plum dessert is pure summer simplicity — ripe, golden plums caramelized in honey, brown sugar, and butter, infused with fresh thyme for an herbal note that balances the sweetness. The high-heat roasting transforms the fruit into tender jewels bathed in amber syrup, perfect for spooning over with cool, tangy crème fraîche. Elegant enough for entertaining yet easy enough for a weeknight treat, it’s a vibrant ode to summer stone fruit at its best.
INGREDIENTS:
1/2 cup (packed) brown sugar
1/4 cup honey
4 tablespoons unsalted butter
1/2 cup fresh thyme sprigs
6 large Shiro plums (about 2 pounds), ripe but firm, halved and pitted
Crème fraîche (or slightly thinned Greek yogurt)
Additional fresh thyme sprigs
METHOD:
Preheat oven to 475°F.
In a large ovenproof skillet, combine brown sugar, honey, butter, and thyme sprigs. Place over high heat, stirring constantly until the butter melts and the mixture begins to bubble vigorously, about 2 minutes.
Arrange the plum halves in the pan, cut side down. Cook undisturbed for 2 minutes to allow a light caramel to form.
Turn the plums cut side up, spoon the syrup over them, and transfer the skillet to the oven. Roast for 4–6 minutes, checking frequently, until the syrup turns a rich amber color and the plums are tender but still hold their shape. Remove from the oven and discard the thyme sprigs.
Divide the warm plums among plates and spoon the caramelized sauce over them. Drizzle each serving with a generous dollop of crème fraîche (or thinned Greek yogurt) and garnish with a few fresh thyme leaves. Serve warm or at room temperature.
CHEF’S NOTES:
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Substitute apricots or pluots when Shiro plums are out of season.
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For a deeper flavor, add a splash of brandy or dessert wine to the syrup before roasting.
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Serve over pound cake, shortbread, or vanilla ice cream for an indulgent twist.
YIELD: 6 servings
