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Roasted Figs with Raspberry Cream
1 (12 ounce) package frozen sweetened red raspberries, thawed
12 Mission or Calimyrna figs, halves
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 degrees F.
Place figs in single layer in bottom of 8 x 4-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.
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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