Figs with Creme Fraiche And Raspberry Coulis

• 1 pint raspberries
• 2 tablespoons sugar
• 8 fresh ripe figs
• 1 cup creme fraiche (or substitute whipped cream)
• 4 sprigs fresh mint

1. Cook the raspberries in a nonreactive pan with the sugar until they turn mushy and the sugar has melted.
2. Press them through a sieve.
3. Wipe the figs with a clean kitchen towel and cut off the stems.
4. Pour a small pool of the sauce onto four individual plates.
5. Slice the figs in quarters and arrange them in a circle on the plates.
6. Put a dollop of creme fraiche or whipped cream in the center and top with a sprig of mint.
7. Serve immediately with thin sugar cookies on the side.

raspberries, sugar, fresh ripe figs, creme fraiche, mint

Taken from cooking.nytimes.com/recipes/6168 (may not work)