Best 3 Honey Roasted Plums Recipes

HONEY-ROASTED PLUMS WITH THYME AND CRèME FRAîCHE

Steps:

• 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.

HONEY-ROASTED PLUMS

Steps:

• Preheat oven to 400 degrees. Place butter in a 3-quart shallow baking dish; melt in preheating oven, about 3 minutes.
• Add honey and orange juice to dish; stir until combined. Arrange plums, cut side down, in baking dish. Bake until tender and juicy, 25 to 30 minutes, turning plums over during final 10 minutes of baking and spooning juices over fruit. (If needed, add 1 to 2 tablespoons water to dish to prevent scorching.)
• Meanwhile, in a small bowl, stir together cream cheese and milk until blended. Spoon cream-cheese mixture on plums, and drizzle with pan juices. Serve plums warm or at room temperature.

HONEY-ROASTED PLUMS WITH THYME

Steps:

• Preheat the oven the 475°F.
• In a large, ovenproof skillet (nonstick is easiest) over medium-high heat, stir in the brown sugar, honey, unsalted butter, and thyme.
• Allow butter to melt and cook for 2 additional minutes, stirring constantly. The butter mixture will be very bubbly.
• Add the plum halves, cut side down, to the butter mixture.
• Cook the plums for 2 minutes, undisturbed.
• Turn the plums over, cut side up, and transfer the skillet to the oven.
• Roast the plums until the caramel sauce is a deep brown color, between 4 and 6 minutes. Check frequently to prevent burning.
• Remove the plum halves to plates and spoon the sauce over the plums, leaving the thyme sprigs in the skillet.
• Serve warm with a dollop of crème fraîche (optional) and an additional thyme sprig for garnish.