4 Serves
45 Mins
Preheat your oven to 200°C and prepare a baking tray.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
10 µg / 400 µgCalcium
9 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
16 mg / 1,250 mgPotassium
132 mg / 4,700 mgSodium
65 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
18 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 gWash and halve the fresh figs and fresh cherries. Remove pits from the cherries using a cherry pitter.
Arrange the fruit on the baking tray. Drizzle the red wine over the fig halves and brush the honey over the cherry halves.
Roast the fruit in the preheated oven for 20 minutes until tender and slightly caramelized.
Divide the roasted figs, roasted cherries, and fresh peach pieces among four plates. Finish by drizzling a small amount of red wine over each serving.
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