Roasted Stone Fruit with Herbed Meringue

Makes 6 servings
INGREDIENTS
6 each apricots, plums, and peaches, cut in half
2 tablespoon sugar
1 teaspoon salt
Herbed meringue, recipe below
Demerara sugar (optional)
PREPARATION
Preheat oven to 425˚.
Toss stone fruit with sugar and salt, and roast for 5 minutes.
Reduce oven to 200˚.
Once oven temperature has reduced, spoon rosemary meringue atop roasted plum halves, thyme meringue atop roasted apricot halves and [...]

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