-1/2 c. dark brown sugar, packed
-1/4 c. honey
-4 T. (1/2 stick) unsalted butter
-1/2 c. fresh thyme sprigs
-6 large ripe but firm plums (about 2 lbs.), halved & pitted
-Crème fraîche, to garnish
-Additional fresh thyme sprigs, to garnish
Preheat oven to 475°. Stir first 4 ingredients in large ovenproof &
nonstick skillet over high heat until butter melts.
Cook for 2 minutes, stirring constantly. The mixture will bubble
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.
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. Enjoy!
Adapted from Bon Appétit, 8/05