Photo by House of Sims/Flickr CC
This method works for many kinds of fruit including plums, apricots, peaches, pears, nectarines, apples, pineapples and mangos. Extremely soft, skinless fruits like bananas, figs or strawberries need no water at all. You can combine roasted fruits with a fruit sauce or filling, or serving with vanilla ice cream.
• 3 to 4 tablespoons sugar, honey or maple syrup
• 1/2 vanilla bean (optional)
• Flavorings, such as ground spices or herbs
• 1 1/2 pounds fruit, peeled, pitted and halved or sliced (no more than 3/4-inch thick) as appropriate such as pears, fresh peaches, apricots, nectarines, apples, pineapple, strawberries, mangoes, or bananas
• 2 teaspoons lemon juice
• 2 tablespoons water
• 2 teaspoons unsalted butter (optional)
Preheat the oven to 375. If using the sugar, place it in a small bowl. With a thin sharp knife, split the vanilla bean lengthwise in half. Scrape out the seeds and stir them into the sugar along with any flavorings you wish. If using honey or maple syrup, combine it with the water, and vanilla seeds. Cut the vanilla pod into 2-inch pieces.
Arrange the fruit in a large baking dish, cut-side-up if halved. Drizzle the lemon juice evenly over the fruit, then drizzle the vanilla sugar or sweetener over. Nestle the vanilla pod among the fruit. If using sugar, add the water to pan. If desired, cut the butter into small pieces and distribute over the fruit.