This fruit mixture is also great over pound cake or angel food cake. (Cooking Light magazine 8-04)
1. Preheat oven to 425.
2. Arrange fresh figs and nectarines in a single layer in a 13x9-inch baking dish. Pout 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.
If you have trouble finding late-harvest riesling, try gewurztraminer in its place.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 6 | ||
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Calories: 385 | ||
Calories from Fat: 53 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.2mg | 9 % | |
Sodium 84mg | 3 % | |
Potassium 609.9mg | 16 % | |
Total Carbohydrate 78.6g | 23 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 74.1g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 385
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