Honey Roasted Plums with Fresh Thyme and Greek Yogurt

Delicious!  Delicious!  Delicious!

I was lucky enough to have a holiday weekend free from hurricane winds and rain.  My prayers go out to those of you who had to put up with that madness from Mother Nature.

I spent a lovely amount of time in a bathing suit and miraculously managed to make an absolutely stellar late summer dessert.

In making these gorgeous roasted plums I also developed a deep love for my cast iron skillets.  I realized this weekend that I use my cast iron skillets for everything, short of boiling pasta.  From pancakes to grits to scrambled eggs to sweet roasted plums.  It’s in and out of the oven.  It’s heavy enough to clobber any would be robbers.  It holds heat like a champion, and it’s just all around reassuring to have in the kitchen.  I have two.  I’m thinking about naming them… that’s how far my love goes.

These plums are absolutely amazing.  The thyme adds such a sultry, perfectly earthy flavor to the caramel like sauce.

I had to stop myself from eating the whole batch for dinner.  I’m already looking forward to morning because I think these sweet plums would be outta this world with yogurt and granola.

They take 10 minutes (tops!) to throw together and they’re so versatile.  Have them with Greek yogurt, fresh whipped cream, creme fraiche, vanilla bean ice cream, cookies, oatmeal…. if you can dream it up, you can pour these plums over it.   Dreamy.  The perfect way to celebrate the end of summer.

Honey Roasted Plums with Thyme and Greek Yogurt

adapted from Bon Appetit, August 205

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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

Greek Yogurt or Creme Fraiche or Whipped Cream

Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts.  Leave the thyme leaves of the sprigs so they’re easier to remove once cooked. 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.

34 thoughts on “Honey Roasted Plums with Fresh Thyme and Greek Yogurt

  1. I was not about to drag out my cast iron for the one plum I have. But I did this (minus the thyme) in mere moments and fanned the carmelized plum over a waffle for my son. He is at the table groaning in plum paradise. What’s for breakfast tomorrow, Joy?

    : )

  2. Warm or cold, these would be amazing with mascarpone, a minor addiction of mine. Can’t live without my cast iron–what would I use for refried beans?

  3. These plums look amazing. I love my cast iron skillets and used one this weekend to make upside down fig cake. Season it well and you’ll never go hungry again. Thanks Joy!

  4. Iron Cast is the only way to go.

    you should get your’s engraved.

    no seriously, take it to your nearest jeweler, ask with a straight face, and try your hardest to not laugh at their reaction.

    long story.

  5. Lovely! I’m also a bit enamored with my cast iron skillet. I use it for everything all the time. One of the first things I taught my boyfriend to do in my kitchen was how to take care of it. How to wash it by hand with warm soapy water then let it dry on the stove over low heat and how to brush it with a bit of oil before storing. It’s adorable to watch him do it and I think just for that he deserves something as perfect as these delicious plums. Your blog is incredible, Joy. I love your writing so much!

  6. That looks great!

    How do you cook with a cast iron skillet? Do you just use it the same way you would a regular one? Nothing special, no tricks? I have a cast iron grill and used it only once….the chicken stuck to it and then tore apart. After that I haven’t used it or the skillet.


    1. I love the cast iron, my parents gave me a set years ago and untill recently I never used them, except for camping. Now I use them on the BBQ, over outdoor fires, and indoors.

      Before use you must season them, then they will be as good as teflon coated. To season you need to oil them (I used canola oil but you can find instuctions on the web) turn the oven up to 400 degrees F and let the pan heat for a couple of hours. When cleaning the pan use only hot water (no soap as it will remove the oil) and dry thouroghly to prevent rust.

      The more you use the pan, the darker the colour and the better seasoned it will become.

      When I cook my eggs, they just slide right out.

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