Roasted Fruit

Margot Olshan prepares an easy and delicious dessert using roasted fruit.

Ingredients

Preheat oven to 400 degrees. Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit. In a 9-by-13-inch roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.
Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.
Serve fruit warm with a dollop of mascarpone cheese.