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HONEY-ROASTED PLUMS WITH THYME AND CREME FRAICHE
HONEY-ROASTED PLUMS WITH THYME AND CREME FRAICHE
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.) 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 Cr=E8me fra=EEche Additional fresh thyme sprigs Preheat oven to 475=B0F. 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. Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with cr=E8me fra=EEche, garnish with additional thyme sprigs, and serve. Makes 6 servings. |
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