Raspberries and Fresh Figs

Directions

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.