Honey helps the stone fruit caramelize lusciously on the grill, while crème fraîche adds the perfect tangy counterpoint.
Cooking Light AUGUST 2013
Preheat grill to medium-high heat. Combine honey, thyme, and lemon juice in a large bowl. Add pitted and halved plums; toss gently to coat. Arrange plum halves, cut sides down, on grill rack coated with cooking spray; grill 3 minutes or until plums are well marked. Turn; grill 3 minutes or until tender. Arrange 2 plum halves on each of 4 plates; top each serving with 1 tablespoon crème fraîche and 1 1/2 teaspoons chopped toasted almonds.
Go to full version of