Balsamic Glazed And Roasted Plums

• 12 plums, pitted and quartered (about 1 3/4 lb.)
• 1 1/2 tablespoons butter, melted
• 3 tablespoons brown sugar, divided
• 6 tablespoons medium dry sherry
• 1/2 cup balsamic vinegar
• 1/4 teaspoon vanilla extract
• 6 tablespoons creme fraiche

1. Preheat oven to 425u0b0F.
2. Line a rimmed baking sheet with parchment paper. Combine plums, butter, and 1 1/2 tablespoons sugar in a bowl; toss well to coat. Arrange plum mixture on prepared pan; bake at 425u0b0F for 15 to 17 minutes or until plums begin to soften and release their juices. Remove pan from oven; cool slightly.
3. While plums roast, bring sherry to a simmer in a small saucepan over medium heat. Simmer 8 minutes or until reduced to about 2 tablespoons. Add vinegar to pan; cook 12 minutes or until mixture is reduced to about 1/4 cup, stirring occasionally. Remove pan from heat. Stir in remaining 1 1/2 tablespoons sugar and vanilla. Cool 5 minutes or until slightly thickened.
4. Place about 1/2 cup plums in each of 6 shallow bowls. Top each serving with 1 tablespoon creme fraiche and 2 teaspoons vinegar mixture.

butter, brown sugar, sherry, balsamic vinegar, vanilla, crueme fraueeche

Taken from www.myrecipes.com/recipe/balsamic-glazed-roasted-plums (may not work)