Poaching fruit in wine is a French dessert tradition, but we’ve found that oven-roasting brings out more sweetness and taste — without adding any fat at all. The deep, exotic flavors of the sauce come from common ingredients like honey, brown sugar, and cinnamon, combined with the unexpected fruitiness of red wine. Almonds add crunch to this simple dessert, but if you’re in a real rush, skip them and simply spoon the compote over frozen yogurt. Your guests will swoon. Stored in the refrigerator, this will last for at least a week.

Ingredients
Serves 4 to 6 

2 medium plums, ripe but firm
2 medium peaches, ripe but firm
2 medium pears, ripe but firm
2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons light-bodied red wine (Beaujolais would be perfect)
1/2 teaspoon cinnamon
3/4 cup sliced almonds
1/4 cup sugar
1 large egg white

Instructions

1. Preheat the oven to 400 degrees.
2. Quarter the fruit and remove all seeds and pits. Do not peel.
3. Combine the honey, sugar, wine and cinnamon in a 9-inch baking dish.
4. Add the fruit and toss to coat.
5. Bake until tender, 20 to 30 minutes. When the fruit is done, remove it and reduce the oven temperature to 350 degrees.
6. Meanwhile, toss the almonds and sugar together, then add the egg white and mix well to coat.
7. Lightly grease a baking sheet and spread the almond mixture on it.
8. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10-12 minutes. Serve the fruit warm or at room temperature, with the almonds sprinkled on top.

Try to find a quality Hungarian Takaji Aszu 5 Puttonyos to highlight the fruit of this dessert, or drink a fortified red that harmonizes with the cooking wine.