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.
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)
How to Make It
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.
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