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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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.
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