Roasted Plums with Creme Fraiche

In the summer months, dessert means fruit to me ... and this is a lovely seasonal treat -- could not be easier to make, fairly healthy (depending on the amounts of sugar and creme fraiche involved), and -- depending on the plating -- a rustic or an elegant presentation is possible.

I made a few changes --

1. Demarara sugar rather than light brown sugar -- because that's what I had on hand.

2. Rather than halving the plums, I cut mine into eighths as I thought it would be easier to eat.

3. Rather than sprinkling the plums with additional sugar, I topped the plums and creme fraiche with some chopped candied pecans I had on hand. This turned out to be a pretty good idea as it added a nice crunch to the dish.

I also suggest tasting the roasted plums once they have cooled after coming out of the oven -- mine could have used a bit (maybe a teaspoon or less) of additional sugar before serving.

I added additional sugar to the leftovers and will use them in a small tart or over ice cream tomorrow.