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Baked fruit with raspberry wine

SERVINGS
Serves 6-8 Servings
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SERVINGS
Serves 6-8 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 tablespoon unsalted butter, for preparing baking dish
  • 2 pound mixed fresh fruits (figs, peaches, nectarines, apricots, plums)
  • 1 quart blueberries
  • 1 quart raspberries
  • 1 quart vanilla bean
  • 1/2 cup raspberry dessert wine
  • 2 tablespoon lavender honey (or honey of your choice), warmed
  • 1/2 teaspoon cinnamon

Preparation

Baking Directions:

Preheat oven to 375°F.

Generously butter a 10-inch oval baking dish.

Quarter figs.

Cut peaches, nectarines, apricots and plums into 1-inch wedges.

Loosely arrange fruit, cut side up, in baking dish, slightly overlapping.

Scatter mixed berries on top.

Split vanilla bean lengthwise and scrape seeds onto fruits.

Drizzle with raspberry dessert wine and honey; sprinkle with cinnamon.

Bake until fruits are plump and tender (about 20 minutes), carefully stirring once.

Serve warm with ice cream.