1/4 cup sugar
1/4 teaspoon cinnamon
6 plums*, cut in half and pitted (See Cook's Note)
6 apricots*, cut in half and pitted
1 teaspoon pure vanilla extract
1/4 cup fresh orange juice
Cook's Note: Fruit should be ripe, yet still firm. Serving Suggestion: Serve the roasted fruit over vanilla bean ice cream, accompanied by a shortbread cookie. Alternatively, serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.