Food & Cooking Recipes Dessert & Treats Recipes Roasted Fruit 3.2 (71) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Servings: 4 Roasting peaches, plums, and nectarines releases their juices and creates a nice sauce for this herb-scented dessert. You could also add apricots. Ingredients 2 peaches 2 nectarines 2 plums 2 sprigs fresh rosemary 2 to 3 tablespoons sugar, (depending on sweetness of fruit) 2 tablespoons unsalted butter 1 tablespoon fresh lime juice Mascarpone cheese Directions 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. Print