My Mini version of EmilyC's Rosemary-Roasted Peaches, sans caramel sauce: in mortar and pestle, grind a few tsp sugar + 1T chopped rosemary+ few gratings of lemon zest. Sprinkle over peach halves. Melt 1t butter in tiny cast iron frying pan (I only had salted--it was splendid!), place sugared peaches face down and cook about 5 min. Transfer skillet to 425 degree oven, roast 8 minutes. Flip and roast 5-6 minutes more.