Heather invited me over for a low-key dinner of pork chops with a totally amazing mustard, leek, and bacon sauce last night—which was low-key for Heather, but some next-level stuff for the rest of us—and I accidentally made this dessert. I had gone over to keep her company while she cooked, but then we got to talking about what we should have for dessert, and she mentioned she had leftover crème fraîche and plums…
…so I went online and dug up this recipe on Epicurious. Heather even had a ton of fresh thyme left after making the pork rub. Bingo!
This dessert not only presents beautifully, but it is also so easy to make, so light, and so good that I’d recommend adding it to your list of standards. These plums are an easy way to “wow” guests without overloading them (or you, as the cook) with a big dessert. And they would taste stupidly good with ice cream, or Greek yogurt sweetened with honey, or homemade whipped cream with white chocolate…
It could also be easily modified for vegan eaters. Earth Balance and Tofutti, anyone?
Just make sure you roast your plums long enough so that they soften all the way through and are thoroughly caramelized on top. Mine could have been cooked a little longer, but fresh as they were, they were still absolutely delicious. We ended up licking the gorgeous pink-purple sauce off the plate.
Just a note: I added the dash of brandy for flair. It’s not necessary for the dish, but if you leave it out, the sauce will cook down faster so keep an eye on it.
Plums with Honey, Thyme, and Crème Fraîche
- 6 plums, halved and pitted, with skin on
- 4 tbsp. butter
- ½ cup brown sugar, packed
- ¼ cup honey
- 1/3 cup fresh thyme leaves, stems discarded
- ¼ cup brandy
Pre-heat oven to 475F and place rack near the top. In an oven-proof sauté pan, combine all of the ingredients (except for the plums) and bring to a simmer. Let bubble for 4 minutes, then add plums, cut-side down. Simmer without turning plums until tops of plums change texture and sauce starts to reduce. Flip plums over so cut sides face up, and place pan in the oven. Bake until sauce thickens slightly and plums are nicely caramelized on top. Place on plate and garnish with a generous spoonful of both crème fraîche and sauce.