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.
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).
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.
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.