Serves 4 to 6
2 medium peaches, ripe
2 Barlet pears, ripe
2 plums or 1 cup pitted fresh cherries
2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons light-bodied red wine (Beaujolais would be perfect)
1/2 teaspoon cinnamon
1 vanilla bean, split
3/4 cup sliced almonds
1/4 cup sugar
1 large egg white
Preheat the oven to 400 degrees. Quarter the peaches and remove the pit (stone). Cut into smaller pieces if desired. Combine the honey, sugar, wine and cinnamon in a 9-inch baking dish. Add the peaches and cherries and toss to coat. Bake until tender, 20 to 30 minutes. Remove from oven and reduce the oven temperature to 350 degrees.
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 5 minutes, until golden brown and caramelized, about 10-12 minutes. Serve the fruit warm or at room temperature with ice cream or ricotta and the almonds sprinkled on top.