Sweet Or Savory Roasted Stone Fruit

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1 pound firm-ripe plums, such as Italian or prune plums, peaches or nectarines, halved and pitted

Savory version:

2 to 3 tablespoons olive oil

2 tablespoons finely chopped shallots

1 teaspoon finely chopped tender herbs such as chives, parsley and/or basil

-- Drizzle of balsamic or red wine vinegar

-- Kosher salt and freshly ground pepper to taste

Sweet version:

2 to 3 tablespoons melted unsalted butter

4 teaspoons sugar, or to taste

1/2 teaspoon cinnamon

1/2 teaspoon coriander (optional)

-- Pinch cloves or allspice

-- Pinch salt

1 teaspoon turbinado (raw) or brown sugar

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