Honey-Roasted Plums with Thyme and Creme Fraiche

1/2 Cup (packed) dark brown sugar
1/4 Cup Granulated Honey (can also use normal honey)
4 Tbsp unsalted butter
1/8 Cup Dried Thyme Leaf
6 large assorted ripe but firm plums, halved, pits removed

Crème fraîche

Preheat oven to 475°F. Stir first 4 ingredients together in a large ovenproof nonstick skillet, over high heat, until butter melts. Cook 2 min, stirring constantly with a wooden spoon (mixture will bubble vigorously).

Add firm, pitted plum halves to the sugar-butter mixture, cut side down. Cook plums, without stirring, for 2 min. Turn plums over and transfer entire ovenproof skillet to the preheated oven.

Roast the plums until sweet caramel is deep brown, checking in the oven frequently to prevent burning, about 4 min.

Divide plum halves among serving plates. Spoon leftover caramel sauce from skillet over the plums. Drizzle warm roasted plums with crème fraîche, garnish with additional Thyme leaf if desired, and serve.

This dish is also excellent using a rich vanilla ice cream in place of the creme fraiche, or by subbing in your favorite savory herb for the Thyme.