START WITH: 1 lb. thinly sliced plums DRESS IT UP: In small saucepan, boil 2 tbsp. each sugar and water, stirring until sugar is dissolved. Remove from heat and add 1 tsp. lemon zest and 3 sprigs thyme; let stand 30 minutes. Toast 1/2 cup unsalted chopped pistachios in dry skillet, then add 1/4 tsp. coarse salt and the zest of 1 lemon; cook 1 minute more, stirring constantly. Strain the cooled lemon syrup. Drizzle it atop the plums, then dollop with pieces from 1 lb. burrata cheese and the prepared pistachios.