Delicious! ย Delicious! ย Delicious!
I was lucky enough to have a holiday weekend free from hurricane winds and rain. ย 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. ย I realized this weekend that I use my cast iron skillets for everything, short of boiling pasta. ย From pancakes to grits to scrambled eggs to sweet roasted plums. ย It’s in and out of the oven. ย It’s heavy enough to clobber any would be robbers. ย It holds heat like a champion, and it’s just all around reassuring to have in the kitchen. ย I have two. ย I’m thinking about naming them… that’s how far my love goes.
These plums are absolutely amazing. ย 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. ย 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. ย 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. ย Dreamy. ย The perfect way to celebrate the end of summer.
Honey Roasted Plums with Thyme and Greek Yogurt
adapted from Bon Appetit, August 205
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 475ยฐF. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. ย 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 crรจme fraรฎche, garnish with additional thyme sprigs, and serve.
34 Responses
Joy, I made this with peaches, that’s what was on hand, and it
was fabulous. Thanks for another winner.