Raspberries and Fresh Figs

• 1 pint raspberries (2 half-pint containers)
• 1 tablespoon sugar
• 4 large ripe fresh figs, rinsed, stems trimmed, and peeled

1. Combine the raspberries and sugar in a bowl; toss to coat.
2. Set aside at room temperature for about 30 minutes or until the sugar dissolves.
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. Press through a sieve to remove the seeds.
5. Divide this puree among 4 dessert plates; tilt the plates to spread a thin layer over the bottom.
6. Place a fig in the center of each plate.
7. Using a sharp knife, quarter each fig cutting from the stem end down but only partially cutting through the base.
8. Spoon the remaining raspberries onto the plates.
9. Serve at room temperature.

raspberries, sugar, fresh figs

Taken from www.food.com/recipe/raspberries-and-fresh-figs-172073 (may not work)