Ingredients

Vegetable cooking spray
1 large egg white
1/4 cup granulated sugar
3/4 cup sliced almonds
2 large ripe, firm peaches
2 large ripe, firm nectarines
2 large ripe, firm plums
2 tablespoons packed brown sugar
2 tablespoons honey
2 tablespoons red or white wine, or orange juice
1/2 teaspoon cinnamon
1 pint vanilla ice cream or frozen yogurt

Directions

Preheat oven to 350 F. With vegetable cooking spray, lightly coat baking sheet and sides.

In bowl, beat egg white to form soft peaks; beat in granulated sugar to form stiff peaks. Fold in almonds. Spread mixture in baking sheet. Bake in center of oven 15 to 20 minutes, stirring and respreading every 5 minutes until almonds are lightly browned. Cool and break up large pieces. Set aside.

Increase oven temperature to 400 F. Peel peaches. Pit and quarter all fruits. In 9-by-13-inch baking dish or pan, mix brown sugar, honey, wine and cinnamon. Add fruits; toss to coat. Cover with foil and bake in center of oven 30 to 40 minutes, stirring occasionally until fruits are tender. Cool slightly. Spoon fruits and ice cream into dessert dishes, dividing equally. Sprinkle with almonds. Makes 4 to 6 servings.

Nutrition information per serving (based on 6 servings): 246 cal., 10 g fat, 26 mg chol., 20 mg sodium, 39 g carbo., 3 g fiber; 5 g pro. This recipe was adapted from a dish created by chefs Gale Gand and Rick Tramonto of Brasserie T in Chicago.