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Serves 4
1 package (12-ounce) frozen sweetened
red raspberries, thawed
12 Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna
Figs, halved
1⁄4 cup sweet marsala or orange juice
2 tablespoons packed light brown sugar
1 tablespoon butter, cut-up
1⁄2 cup whipping cream
2 tablespoons seedless raspberry jam
To make raspberry sauce, whirl berries
with juice in blender or food processor until smooth.
Press berries through fine-meshed strainer to remove seeds.
Chill sauce. Heat oven to 350° F. Place figs in single
layer in bottom of 8-x4-inch loaf pan. Pour marsala over figs.
Sprinkle with brown sugar and butter.
Cover tightly with foil and bake for 30 minutes. Remove foil,
stir figs and return to oven for 5 minutes, until sauce is
syrupy. Beat cream to soft peaks; beat in jam. Spoon raspberry
sauce on bottom of 4 dessert plates. Spoon a dollop of cream
in center of each plate and surround with figs. Drizzle marsala
sauce over figs.
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Roasted
Figs With Raspberry Cream