Late-season plums are easily halved, topped with rum-soaked raisins, and then roasted in their juices. They make a compelling dessert, whether served alone or embellished with crisp German-style waffle cookies and a dollop of cream.
Preheat oven to 450 degrees. Soak raisins in rum until plump, at least 10 minutes.
Place plum halves, cut side up, on a rimmed baking sheet. Sprinkle each with sugar and cinnamon, and top with raisins and rum. Roast until golden and bubbling, 15 to 18 minutes.
Divide among bowls, and top with creme fraiche. Serve with cookies.
To peel a plum, cut an X into the bottom, plunge the plum into boiling water for 10 seconds, and then cool in an ice-water bath. The peel should slip right off.