Honey-Roasted Plums With Thyme And Crème Fraîche
- 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
- Creme fraiche
- Additional fresh thyme sprigs
- Preheat oven to 475u0b0F. 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 creme fraiche, garnish with additional thyme sprigs, and serve.
brown sugar, honey, butter, thyme, assorted ripe but firm, crueme fraueeche, thyme
Taken from www.epicurious.com/recipes/food/views/honey-roasted-plums-with-thyme-and-creme-fraiche-232568 (may not work)