Baked Figs and Nectarines over Ice Cream

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

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Nutritional Information

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

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

  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.
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