Core the apples, and cut them into fairly large chunks, leaving the peel on. Almost any seasonal apple is great except Red Delicious.
Place the chunks either peel side-down or on their sides in the baking dish. The apple chunks will shrink as they roast, so don’t worry about crowding. Just make sure the pieces are in a single layer. Put the dish into the preheated oven for about 30 minutes or until the apples are done just the way you like them—tender to the touch or when a fork slides easily into the flesh.
Transfer the apples to a plate or a platter with a rim.
Use ¼ cup of Balsamic Nectar to deglaze the baking dish. Scrape and swish it around with a wooden spoon to catch all the glazed fruit tidbits that have stuck during the roasting process. Pour it directly over the roasted fruit.
To serve, place a portion of sliced apples on a plate with pound cake or vanilla ice cream and drizzle the remaining ¼ cup of Balsamic Nectar across the top of each plate.