This is a delightful summer dessert, easy to make, and delicious to eat!
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
Preheat oven to 475°F.
In large ovenproof nonstick skillet, combine brown sugar, honey, butter and thyme sprigs. Heat over high heat until butter melts. Cook 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 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 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 recipe from Bon Appetit, August 2005.