For extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts,
yellow Shiro plums, and pluots. (Avoid using Santa Rosas,
which don't retain their shape when cooked.)

1/2 cup (packed) dark brown sugar
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter
1/2 cup fresh thyme sprigs
6 large assorted ripe but firm plums (about 2 pounds), halved, pitted
Cr�me fra�che
Additional fresh thyme sprigs

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 cr�me fra�che,
garnish with additional thyme sprigs, and serve.

Makes 6 servings.