Leave figs whole, but halve or quarter and pit the stone fruits. Grapes may be whole or halved or both. Place the fruit in a baking dish, sprinkle with a bit of olive oil and sugar, toss, then roast at 475°F. until the fruit is soft and lightly golden, and some juices are beginning to run, about 15 minutes.
The warm fruits are especially good topped with vanilla ice cream that gradually melts into a kind of a creme Anglaise.