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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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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Ratings & Reviews

stacylynn's Review

stacylynn
September 04, 2011
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.