Oven-Roasted Fall Fruits

This tastes like cobbler without the crust and makes a wonderful conclusion to any meal throughout summer and fall. Just use different fruits according to the season.

Choose a selection of apricots, peaches, nectarines. Halve or quarter the quarter and pit the stone fruits. Sprinkle with olive oil and sugar, toss and roast at 475 degrees F until soft and lightly golden, and some juices beginning to run, about 15 minutes.
Serve warm with vanilla ice cream.

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