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Baked Figs with Raspberries


1/4 c Sweet wine; such as Beaumes-de-Venise, vin santo, or sauternes
1/3 c Honey; warmed
1 1/2 tb Sugar
1/2 pt Basket of rasberries


Preheat oven to 425 F. Remove the stem ends of the figs and cut each in half. In an earthenware baking dish, place the halves skin side down, lining them up so they all fit evenly. Pour the water and wine into the bottom of the dish. Drizzle the figs with the honey. Sprinkle with sugar.

Bake in the upper part of the oven for 15 minutes. Baste with the water and wine mixture and bake for another 5 minutes. When the figs are starting to carmelize around the edges, add the rasberries, tucking them into the spaces in between the figs. Bake for another 5 minutes. Serve the figs warm with vanilla or honey ice cream. Makes 4-6 servings.

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