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Baked Figs and Nectarines over Ice Cream

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

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)

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.