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1
Combine the pieces of plum with the raspberries and maple syrup in a small, heavy-bottomed saucepan. Bring to a boil, then turn down to low and cook, uncovered, until saucy, about 20 minutes. Cool completely before using. (If you want a smooth fruit swirl, you'll have to puree this mixture and pass it through a strainer. I leave it chunky and full of seeds because then I really feel like I'm eating fruit, which I like.)
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2
In a different saucepan, combine the honey and the heavy cream. Bring the cream just to a boil, stirring to dissolve the honey, then remove from the heat and add the thyme sprigs, if using. Allow to steep for 30 minutes, then remove the thyme. If not using the thyme, you can just warm the cream enough so that the honey dissolves easily into it before proceeding.
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3
In a medium-small bowl, stir together the cream mixture with the yogurt and the vanilla extract until fully blended. Refrigerate until fully chilled - at least a couple hours.
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4
Churn the yogurt in an ice cream maker according to the manufacturer's instructions. When the frozen yogurt is ready, transfer it to a plastic container, layering it with the plum-raspberry sauce. These layers will make swirls when you scoop the finished frozen yogurt. Allow to freeze for at least a couple hours before serving. In other words, make this some evening and then you can eat it for breakfast the next morning. Several mornings actually! It keeps well for about a week in the freezer. Serve topped with granola, if you wish, to complete the effect. (Obviously, you are also allowed to eat this for dessert. Or snack.)
