Instructions: Few drops freshly squeezed lemon juice (optional)

Although this thyme-infused syrup works well with plums, it takes just as well to other stone fruits, such as cherries and apricots.

The presence of the thyme becomes more pronounced the longer the syrup sits.

The rich syrup and fruit can be spooned over a scoop of ice cream or swapped for strawberries for an untraditional shortcake.

"Desserts From an Herb Garden" by Sharon Kebschull Barrett (St.

Preheat the oven to 450 degrees. Have ready a 9 inch square baking dish or other deep-sided dish just large enough to hold the fruit in a single layer. (If using a glass dish, reduce the temperature to 425 degrees.)

Arrange the fruit, skin-side up, in the dish. Set aside.

In a small saucepan over medium-high heat, bring the water, sugar, thyme and orange juice to a boil, stirring frequently, until the sugar dissolves. Remove from the heat; set aside to cool slightly.

Pour the syrup over the fruit, transfer to the oven and roast until the fruit is tender, about 25 minutes for plums. (The timing depends largely on the size and ripeness of the fruit.) The skins may split; this is okay.

Using a spoon, transfer the fruit to a platter; set aside. Strain the syrup back into the saucepan, discarding the solids. Bring to a boil, reduce the heat to medium-low and cook just until reduced to a thin syrup, 4 to 5 minutes. If desired, add a few drops of lemon juice to counter the sweetness.

Meanwhile, gently wipe any thyme leaves from the fruit. Pour the syrup over the fruit. Serve warm or chilled. (May cover and refrigerate for up to 1 week for a more pronounced flavor.)

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