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
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.
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