Baked Figs And Nectarines Over Ice Cream

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12 medium light-skinned fresh figs, halved (such as Kadota, Adriatic, or Panachee; about 1 1/4 pounds)

3 nectarines, pitted and quartered

1/4 cup late-harvest riesling or other sweet white wine

2 tablespoons honey

3 tablespoons sugar

3 cups vanilla reduced-fat ice cream (such as Healthy Choice)

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