Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.
|1 lb||pluots (halved and pitted)|
|2 T||brown sugar|
Preheat the oven to 400˚F.
Arrange the pluots on a baking dish in a single layer. If they are crowded it's fine. Dot with brown sugar and bake until tender and juicy, 20-30 minutes. Partway through the cooking time, turn the pluots over and spoon juices over them. If the pan looks dry, add 1-2 tablespoons of water to prevent scorching.
Remove from oven and let rest for 5 minutes before serving.