Inspired by a roasted fig recipe from David Lebovitz, recently written about by Carol Sacks of the blog InMediasRecipe, I created a variation by adding stone fruits and grapes, pomegranate molasses, and port. It’s simple to put together, can be made ahead of time, and is perfect for breakfast, lunch, snacks, or dessert. The amount of each type of fruit is approximate, you can vary the quantities of each based on what you have at hand.