Roasted plums with thyme and honey

We had some plums that were starting to get soft and inedible so I was determined not to let them go to waste. I found a simple recipe that was amazing- and it was perfect since I still don't have a lot of ingredients in the house. I used less honey since we were low and added soy milk at the end because I was scared that the caramel would get sticky or hard, like many of the commenters said. We didn't have the creme fraiche- so just ate them as is. I saved the extra sauce to cook apples in tonight.

• 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

• Crème fraîche
• Additional fresh thyme sprigs

Preheat oven to 475°F. 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 crème fraîche, garnish with additional thyme sprigs, and serve.

Read More http://www.epicurious.com/recipes/food/views/Honey-Roasted-Plums-with-Thyme-and-Creme-Fraiche-232568#ixzz1d3Qp1Oih

Read More http://www.epicurious.com/recipes/food/views/Honey-Roasted-Plums-with-Thyme-and-Creme-Fraiche-232568#ixzz1d3PjbMBx