- 2 tablespoons (¼ stick) butter
- 2 pounds mixed stone fruit (such as plums peaches, nectarines, and pluots, pitted and sliced; plus pitted cherries)
- ¼ cup Amarena cherry syrup (see Bar Extras, page 287)
- Vanilla ice cream
- Preheat the oven to 450°F. Heat the butter in a heavy large-rimmed baking sheet in the oven until just melted. Add the fruit and drizzle evenly with the syrup. Roast until the fruit is tender, stirring gently once or twice, about 20 minutes. Serve warm with your favorite vanilla ice cream and shortbread.