This is a delightful summer dessert, easy to make, and delicious to eat!
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, ripe but firm plums (about 2 pounds), halved, pitted
Crème fraîche (or slightly thinned Greek yogurt)
Additional fresh thyme sprigs
METHOD:
Preheat oven to 475°F.
In a large ovenproof nonstick skillet, combine brown sugar, honey, butter, and thyme sprigs. Heat over high heat until the butter melts. Cook for 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves to the skillet, cut side down, and cook plums without stirring for 2 minutes. Turn plums over, baste with sauce, and transfer skillet to the hot oven. Roast until sauce is a deep brown caramel, checking frequently to prevent burning, about 4 minutes. Remove thyme sprigs.
Divide plum halves among 6 plates. Spoon the sauce over the plums. Finish with a drizzle of crème fraîche (or thinned Greek yogurt) over plums, garnish with additional fresh thyme sprigs, and serve.
YIELD: 6 servings
SOURCE: Adapted from a recipe from Bon Appetit, August 2005.
