Fruity Kazooty

One small problem with trying to offload your overload of homegrown summer fruit on friends is that some of those friends have fruit trees of their own. So you have to agree to take a bag of theirs, which basically resets your odometer.
You still have just as much fruit.
But it is different fruit, good fruit!
I long ago stopped trying to bake all the fruitage into pastries. I just don't want that much dessert.
And I'm not much of a jam user (besides, think of all the extra sugar that goes into preserves).
I'm still ga-ga over a plum clafoutis we had a few weeks ago, and I think that one needs a do-over.
But I finally realized I just want the fruit plain, for the most part. Not so very much of it, though. Not all the time.
Solution? I roasted the fruit. Cleaned, cut up, pitted, and layered in buttered baking dishes. At 350º, of course, and for how long? You'll know. Just pull them out when they're the way you like them. I like them not too soggy.
The flavor intensifies. It's like "once-removed" from fresh tree fruit, kind of the way cured salami is once-removed from fresh pork.
I popped half the cooked wedges into freezer bags, and we can enjoy them during the coming gloomy weather.
The other half is in containers in the fridge. We like to nibble on bits of gently roasted pears and peaches and apples (the plums are too gooey; they've got to go into a clafoutis pronto) with bits of baguette, shavings of charcuterie, chunks of cheese.
At last. The pressure is off.