Here is a great dessert recipe from the Everyday Food book. It is listed in the “Fall” chapter, but I think it works better for spring or summer, when the stone fruits are more in season. The combination I used was peaches, plums, and apricots. Because the apricots were small, I used 4 instead of 2.
Pick 3 of the following:
2 apricots
2 nectarines
2 peaches
2 plums
Plus:
2 sprigs fresh rosemary
2 to 3 tbsp sugar (depending on the sweetness of the fruit)
2 tbsp butter, cut into pieces
1 tbsp fresh lime juice (about 1 small)
Vanilla ice cream or frozen yogurt, optional
Preheat oven to 400F
Prick the skins of the stone fruit. Halve each fruit and remove pits. Halve fruit again. Separate rosemary leaves and discard stems.
In a roasting pan, toss the fruit with rosemary, sugar, butter, and lime juice. Roast, tossing occasionally, until the fruit is fork-tender, 15 to 20 minutes.
Serve warm over vanilla ice cream or frozen yogurt, if desired, and drizzle the pan juices over the top.
