Maple and Vanilla-Roasted Fruit

MAKES 3 TO 4 CUPS, DEPENDING ON THE FRUIT VARIETIES

This idea of slowly roasting fruit with maple sugar, vanilla bean, and a hit of citrus is really more of a method than a true recipe. I use a number of different seasonal fruits here—in winter, it’s 2 each of apples, pears, and Fuyu persimmons; in fall, it can be apples, grapes, and figs; and in spring and summer, nothing brings you closer to heaven than roasted peak-of-season peaches and nectarines, spooned over vanilla ice cream.

⅓ cup (2⅛ ounces/61 grams) maple sugar

1 vanilla bean

1 teaspoon finely grated lemon zest

2 pounds (908 grams) seasonal fruit, peeled, halved, cored and/or pitted

1 tablespoon freshly squeezed lemon juice

1 tablespoon unsalted butter, cut into small bits

2 tablespoons (1 ounce/28 grams) water

1. Position a rack in the center of the oven and preheat the oven to 375˚F.

2. Place the sugar in a small bowl. With a sharp knife, split the vanilla bean in half lengthwise and scrape the seeds into the sugar (reserve the vanilla pod). Work the sugar, vanilla seeds, and lemon zest together with your fingertips until the sugar is fragrant and moist-looking.

3. Arrange the fruit in a 9 × 13-inch metal baking dish, cut side up. Drizzle with the lemon juice and sprinkle on the sugar. Dot the butter bits all over the fruit. Add the vanilla pod and water to the dish.

4. Roast for 30 minutes, spooning the pan juices over the fruit occasionally. Turn the fruit and continue to roast, basting once or twice, until tender, 15 to 20 minutes more.

5. Serve straight up or with a bit of ice cream, yogurt, or crème fraîche.