Ingredients
1/2
cup (packed) dark brown sugar
4
tbsp (1/2 stick) unsalted butter
1/2
cup fresh thyme sprigs
6
large assorted ripe but firm plums (about 2 pounds), halved, pitted
Additional fresh thyme sprigs
Directions
1.
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.
2.
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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