This was so incredibly lovely. Served this for dessert after a Labor Day BBQ for a nice light touch & it got rave reviews from the adults. I used a mixture of figs & a little more wine than called for, but it gave extra syrup to spoon over the ice cream. Next time I might use more nectarines (or peaches, I just didn't want to peel them), but otherwise I wouldn't change a thing. Wishing we could grow figs here & not have to rely on supermarket availability.
Baked Figs and Nectarines over 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.
Yield: 6 servings (serving size: about 1/2 cup fruit mixture and 1/2 cup ice cream)
More From Cooking Light
Amount per serving
- Calories: 271
- Calories from fat: 9%
- Fat: 2.6g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.2g
- Protein: 4.3g
- Carbohydrate: 58.3g
- Fiber: 5.3g
- Cholesterol: 5mg
- Iron: 0.6mg
- Sodium: 47mg
- Calcium: 136mg
- 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)
- 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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