Inspired by a roasted fig recipe from David Lebovitz, I created a variation by adding stone fruits and grapes, pomegranate molasses, and port. Think of it as a fruit crisp, without the crisp topping. 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. In the winter, I would think some apples or firm pears with a scattering of raisins or currants or cranberries would be delicious!
I used convection when I cooked this both times - if you don't have convection or prefer not to use it, add 3 - 5 minutes to the cooking time at each 10 minute foil stage. You're looking for the juices to have emerged and to start vigorously bubbling when the foil comes off. Each oven is so different, that it's best to look for visual cues than to follow exact times, whether using convection or regular bake.