Roasted Fruit Desserts

Adjust oven rack to middle at 450. Melt 1.5 T butter in ovensafe skillet over med-hi. Place fruit halves, cut side down, in skillet. Cook without moving until just beginning to brown 3-5 minutes. Transfer skillet to oven and roast for 5-15 minutes. Flip and continue to roast 5-15 min longer, until fork easily pierces fruit.  Using tongs, transfer fruit to plate. Return skillet to med-hi heat and add wine, dried fruit, sugar and spices and remaining 1 T butter. Bring to vigorous simmer, whisking to scrape up any brown bits. Cook until sauce is reduced and has consistency of maple syrup. Remove from heat and stir in lemon juice. Pour sauce over fruit, sprinkle w nuts and serve w ice cream, yogurt, or whipped cream.
All:
Butter     2.5 T unsalted
Sugar     1/3 C
Salt     1/8 tsp
Lemon Juice     1 tsp

Pears:     4 ripe but firm Bosc or other, peeled, halved and cored; White Wine     1.25 c dry
Apricots:      1/2 c dried, quartered; Cardamom     1/4 tsp; Pistachios     1/3 c toasted and chopped
Apples:    4 Gala or other; Red Wine     1.25 c
Figs:     1/2 c dried, quartered; Pepper     3/4 tsp; Walnuts     1/3 c toasted and chopped   
Plums:    1.5-2 lb unpeeled
Cherries     1/2 c dried, chopped; Cinnamon     3/4 tsp; Almonds     1/3 c toasted and chopped