Nutrition per serving may change if servings are adjusted.
⅓ cup honey
1 sprig fresh thyme
6 ripe, yet firm, large black or red plums, halved (about 1½ pounds total)
6 tablespoons crumbled blue cheese
6 tablespoons walnut pieces, toasted (see Tip)
In a small saucepan combine honey and thyme; bring to boiling over medium heat. Remove from heat. Set aside to steep 10 minutes.
Brush cut sides of plum halves with some of the honey-thyme mixture. For a charcoal or gas grill, grill plums, cut sides down, on the rack of a covered grill directly over medium-high heat 3 to 5 minutes or until warm and marked. Transfer plums to a serving platter, cut sides up.
Sprinkle warm plums with blue cheese and walnuts. Drizzle with the remaining honey-thyme mixture. Serve warm.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.