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Roasted Figs with Raspberry Cream




Source of Recipe


Valley Fig Growers, Inc.


Recipe Link: http://www.valleyfig.com

List of Ingredients




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



Recipe



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.