from Karelina's Kitchen

Ingredients
4 cups of any fruit, cut in quarter (all about the same size), e.g. apples, bananas, oranges, kiwi, mangos, pears, maybe avocados (I never tried with avocado, but it is a fruit?)
2 tablespoons water
2 tablespoons lemon or orange or grapefruit juice
2 sprigs rosemary
½ cup currants or raisins
1 tablespoon coconut or 1 tablespoon zest of lemon or orange or grapefruit
2 tablespoons honey
¼ cup brown sugar
4 tablespoons unsalted butter, cut in small pieces
2 tablespoons fruit liqueur or sweet wine (optional)

Directions
1. Preheat oven to 400 degrees F.
2. Cut fruit in quarters, remove pits and core, and prick fruit with skins.
3. Peel citrus fruit and bananas, remove seeds and excess pith.
4. Toss cut fruit with water and juice.
5. Place fruit tightly packed in patterns in a ceramic or glass baking dish or 2, cut side up.
6. Remove rosemary leaves from stem and sprinkle over fruit.
7. Sprinkle with citrus water (leftover from toss), currants, honey, and brown sugar, liqueur, coconut, citrus zest, and dot with butter.
8. Place in oven and bake for about 30 minutes basting a few times.
9. Place the fruit under the broiler for the last two or three minutes to brown, taking care not to burn.

To Serve Serve hot, warm or cold with fresh or frozen yogurt, ice cream, whip cream, crème fraîche, pound cake, cheesecake, pancakes, with fowl (cook like duck à l’orange), to top cereal or granola – or just plain, with a spoon