Figs Cooked In Merlot

• 12 fresh figs (green or black), peeled
• 1 13 cups Friulian merlot
• 1 tablespoon sugar
• 2 tablespoons fresh raspberries, if desired, washe

1. Place figs in saucepan wide enough so each has room to cook without touching.
2. Add wine, sugar and raspberries if using.
3. Cook, covered, over medium heat for 5 minutes.
4. Using a slotted spoon, remove figs and place three on each of 4 dessert plates.
5. Cut them in half vertically, and let cool.
6. Continue heating sauce until it boils and begins to thicken.
7. When it forms a light syrup, pour over figs and serve.

fresh figs, friulian merlot, sugar, fresh raspberries

Taken from cooking.nytimes.com/recipes/7679 (may not work)