Pit stone fruit and place in a 2 inch hotel pan. Cover with vented foil, and roast in a 325 degree oven for 45 minutes, stirring every 15 minutes. The stone fruits should be cooked through and jammy.
When the stone fruits are roasted, remove from the oven and transfer to the speed rack to cool.
When cool, puree until smooth and pass through a chinoise. double bag 1000g in a vacuum bag, seal air tight, and freeze flat in the freezer. When solid, transfer to deep freeze for long term storage.