“Roasting tends to bring out the best in fruits. The dry heat concentrates the flavors and caramelizes the natural sugars. A small amount of butter brushed on roasted fruits tastes like a great deal more.
This method works for many kinds of fruits, including plums, apricots, peaches, pears, apples, pineapples, and mangoes… Although the basic mixture of vanilla, lemon juice, and sugar will heighten the fruit’s flavors, you can also dust it with a pinch of ground spices such as cinnamon, allspice, or cardamom, or even fresh herbs.”
3 to 4 Tbs. sugar, honey, or maple syrup ½ vanilla bean 2 Tbs. water 1 ½ lbs. fruit, peeled, pitted, and halved or sliced (no more than ¾ inch thick) as appropriate 2 tsp. fresh lemon juice 2 tsp. unsalted butter (optional)
Preheat the oven to 375°F. If using the sugar, place it in a small bowl. With a thin sharp knife, split the vanilla bean lengthwise in half and scrape out the seeds. Stir the seeds into the sugar. Or, if you are using honey or maple syrup, combine it with the water, then add the vanilla seeds. Cut the vanilla bean into 2-inch pieces.
Arrange the fruit in a large baking dish, cut side up if halved. Drizzle the lemon juice evenly over fruit, then drizzle the vanilla sugar or sweetener over. Nestle the vanilla bean among the fruit. If using sugar, add the water to the dish. If desired, cut the butter into small pieces and distribute it over the fruit.
Roast the fruit, brushing it occasionally with the pan juices, until it is tender and glazed and the juices are thick and syrupy. If the syrup evaporates too quickly, add a tablespoon or two more water to the dish. If the fruit is halved, turn over halfway through the cooking time. Softer fruits, such as plums, apricots, or peaches, will take about 20 to 25 minutes. Harder fruits, such as pears and apples, will take about 40 minutes. Serve warm.
