September Dessert - Roasted Brown Butter Plums with Crème Fraîche

Prep: 10 mins

Cook: 5 mins

As part of our partnership with The Sunday Times and Florence Knight, Florence has created the perfect plum pudding recipe that will be available to order this September. Florence says, "Your plums should be ripe but firm, so they keep their shape while cooking. The fresh bay leaves give the syrup a soothing quality to help cut through the honey sweetness."

This recipe is a:

444 kcal
(per portion)

Ingredients you'll need

3 plums
2 x 40g honey
45g butter
2 bay leaves
2 tsp soft brown sugar
½ x 200g pot of crème fraîche

You'll need

Step by step this way

1.
Heat your oven to 170°C/Fan 150°C/Gas 5. Halve the plums, gently twisting to separate them, and remove the stones. Arrange the plums in a roasting tin, cut-side up, and pour the honey over the top. Cook in the oven for 5 mins.
2.
While the plums roast, put the butter in a small pan. Tear the bay leaves and add them. Melt over a low to medium heat. Swirl the pan and allow the butter to foam – it will begin to smell biscuity and turn a light brown colour. Remove from the heat as soon as it is nut brown, as it will burn (see our tip).
3.
Remove the plums from the oven – they should be sitting in their own crimson syrup – and turn them over. Pour over the brown butter and bay leaves and swirl them around slightly so the butter and syrup combine.
4.
Stir 2 tsp brown sugar through half the pot of crème fraîche. Place the plums on two plates with a helping of crème fraîche and spoonfuls of the butter-syrup.

Tip
FLORENCE'S TOP TIP
Brown butter is easiest made in a pale coloured pan as you can see it changing before your eyes. The smell is very evocative of home baking and digestive biscuits.
Tip
Feeling fraîche
The left over crème fraîche can be spread over rye toast and topped with a piece of smoked salmon or added to a bowl of soup.

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