Baked Figs and Nectarines over Ice Cream

Baked Figs and Nectarines over Ice Cream Recipe
Karry Hosford
This fruit mixture is also great over pound cake or angel food cake. If you have trouble finding late-harvest riesling, try gewürztraminer in its place.

Yield:

6 servings (serving size: about 1/2 cup fruit mixture and 1/2 cup ice cream)

Recipe from

Cooking Light

Nutritional Information

Calories 271
Caloriesfromfat 9 %
Fat 2.6 g
Satfat 1.1 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 4.3 g
Carbohydrate 58.3 g
Fiber 5.3 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 47 mg
Calcium 136 mg

Ingredients

12 medium light-skinned fresh figs, halved (such as Kadota, Adriatic, or Panachee; about 1 1/4 pounds)
3 nectarines, pitted and quartered
1/4 cup late-harvest riesling or other sweet white wine
2 tablespoons honey
3 tablespoons sugar
3 cups vanilla reduced-fat ice cream (such as Healthy Choice)

Preparation

Preheat oven to 425°.

Arrange fresh figs and nectarines in a single layer in a 13 x 9-inch baking dish. Pour wine over fruit, and drizzle with honey. Sprinkle evenly with sugar. Bake at 425° for 25 minutes or until the fruit begins to brown. Serve warm with vanilla ice cream.

Note:

Joanne Weir,

August 2004
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