Roasted Plums with Thyme and Brown Sugar

A perfectly ripe piece of stone fruit is one of life’s greatest little pleasures. If plums are bursting off the shelves at your local market, grab a half dozen and make them shine in this simple preparation.

A buttery croissant never fails to make for an elegant breakfast sandwich anywhere along the spectrum of sweet and savory. The ones pictured here are freshly baked each morning at my local coffee shop, Bad Owl, and are absolutely divine. Every so often I sneak out of the house before the world wakes to get my hands on a few.

Prosciutto and gruyere with eggs is my go-to savory preparation, but here I’ve conjured up memories of red plum jam at grandmother‘s with these honey roasted ruby gems. The jammy cooked fruit over flaky pastry is satisfying as pie, without having spent hours slaving away to make it.

INGREDIENTS

6 plums

4 tbsp butter

4 tbsp honey

1/2 cup brown sugar

6 bushy sprigs fresh thyme

METHOD

Preheat the oven to 425F. Melt the butter in a skillet with the honey and brown sugar. Scatter over the thyme springs. Halve and stone the plums, then place face down in the skillet over medium high heat. Cook for a couple minutes until softened, then flip the plums over and place the skillet into the oven. Roast for just 5 minutes or so, allowing the sweet tart juices to thicken and sugars to carmelize.

Garnish with a sprinkle of fresh thyme leaves. Serve open face on a toasted croissant, or spoon over yogurt or ice cream.