Roasted Fruits with Cinnamon Red Wine Glaze and Toasted Almonds [WF/GF/DF]
Gale Gand
Serves 6-8
Ingredients
2 medium plums
2 medium peaches
2 medium pears
2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons red wine (Beaujolais or shiraz)
1/2 teaspoon cinnamon
3/4 cup almonds, sliced
1/4 cup sugar
1 large egg white
Instructions
PREHEAT OVEN TO 400°F
Quarter the fruit and remove all seeds and pits. Do not peel. Combine the honey, sugar, wine and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Bake until tender, 20-30 minutes. When the fruit is done, remove it and reduce the oven temperature to 350°F.
Meanwhile, toss the almonds and sugar together, then add the egg white and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every five minutes, until golden brown and caramelized, about 10-12 minutes. Serve the fruit warm or at room temperature, with the almonds sprinkled on top.