SHARON KEBSCHULL BARRETT
Desserts From an Herb Garden
1/2 cup granulated sugar
2 tablespoons minced thyme leaves
2 tablespoons orange juice
1 1/2 pounds red plums (about 10), halved and pitted
Dash fresh lemon juice (optional)
Garnish: Ice cream, angel-food cake, or pound cake (optional)
Preheat the oven to 450 degrees (425 degrees if using a glass baking pan). Bring 1 cup water, sugar, thyme leaves, and orange juice to a boil in a small saucepan. Arrange plums skin-side-up in a 9-inch-square baking pan or other pan just large enough to hold them in one layer. Pour sugar mixture over plums. Bake for 25 minutes, until plums are tender (skins may split). Pour liquid from pan back into saucepan and boil for about 5 minutes, until it reduces to a thin syrup.
Meanwhile, wipe off excess thyme leaves from plums and discard thyme. Pour the syrup through a strainer over plums and allow to cool slightly before serving; taste syrup, and add lemon juice if needed to balance sweetness. Serve warm -- plain, over ice cream, or with angel-food cake or pound cake on the side.