Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Joanne Weir
Recipe by Cooking Light August 2004

Gallery

Credit: Karry Hosford

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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.

Nutrition Facts

271 calories; calories from fat 9%; fat 2.6g; saturated fat 1.1g; mono fat 0.7g; poly fat 0.2g; protein 4.3g; carbohydrates 58.3g; fiber 5.3g; cholesterol 5mg; iron 0.6mg; sodium 47mg; calcium 136mg.
Advertisement
Advertisement