Try this delicious dessert with any soy ice cream of your choice - I recommend Turtle Mountain's fruit-sweetened Soy Delicious Vanilla. You could also serve the baked fruits over slices of vegan cake.Slice 6 light-skinned figs (I used Sierra figs) in half lengthwise. Slice two nectarines in half; discard the pit from each and cut into quarters. Use 6 of those quarters for this recipe (so, 1 and a half nectarines), and save 2 quarters for another use - or just nibble on them!
Arrange the fruits in a single layer in an 8x8-inch baking dish. Pour 2 tablespoons late-harvest riesling over the them - late-harvest riesling is a very sweet dessert variety of riesling, so if you can't find it, subsitute another sweet white, such as Gewurztraminer. And buy organic if you can!
Drizzle 1 tablespoon agave nectar over the fruit (in place of honey) and sprinkle with 1 and 1/2 tablespoons raw sugar. Bake at 425 degrees for 25 minutes.
Serve warm over vanilla soy ice cream. 1/2 a cup of 'ice cream' plus 1/2 a cup of the fruit makes a dessert of 280 calories.
Cost:
figs $3.99
nectarines $1.49
late-harvest riesling $29.41
vanilla soy ice cream $4.19
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