Baked Figs and Nectarines over Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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) |
Directions:
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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