Raspberries and Fresh Figs

1. 1

   Combine the raspberries and sugar in a bowl; toss to coat.

2. 2

   Set aside at room temperature for about 30 minutes or until the sugar dissolves.

3. 3

   Right before ready to serve, remove 1 cup of the raspberries and any juices in the bottom of the bowl and puree in a blender or food processor.

4. 4

   Press through a sieve to remove the seeds.

5. 5

   Divide this puree among 4 dessert plates; tilt the plates to spread a thin layer over the bottom.

6. 6

   Place a fig in the center of each plate.

7. 7

   Using a sharp knife, quarter each fig cutting from the stem end down but only partially cutting through the base.

8. 8

   Spoon the remaining raspberries onto the plates.

9. 9

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.