Heat the oven. Preheat to 400°F (200°C). This slightly higher heat encourages browning and caramelization without drying the fruit.

Prep the fruit. Wash, halve, and pit your stone fruit. If the pits cling, slice around and gently twist. Cut larger fruit into halves; small apricots can be left as halves or quarters.

Season simply. Place the fruit cut-side up on a parchment-lined sheet pan or in a baking dish. Drizzle with honey or sprinkle with brown sugar. Add a small dab of butter to each piece if using. Sprinkle with a pinch of sea salt.

Add brightness. Zest half the lemon over the fruit. Squeeze 1–2 teaspoons of lemon juice across the pan to keep flavors lively. Add vanilla extract or seeds. If you like warm spice, dust lightly with cinnamon or cardamom.

Roast until jammy. Bake for 15–25 minutes, depending on fruit size and ripeness. You want the fruit tender, edges caramelized, and juices bubbling. Peaches and nectarines may take longer than plums or apricots.

Rest and spoon the sauce. Let the fruit sit for 5 minutes to thicken the juices. Spoon the pan syrup over the fruit to glaze it.

Serve with ice cream. Add a generous scoop of vanilla ice cream to each serving. The heat from the fruit will melt it into a sauce. Top with chopped nuts and a few torn mint leaves if you’d like.

Taste and adjust. If the fruit needs more brightness, finish with another small squeeze of lemon or a pinch of flaky salt to sharpen the flavors.