Figs stuffed with raspberries

• 1 or two large, fresh, ripe figs per serving
• 1/2 pint ripe raspberries per serving
• Raspberry sauce (see recipe)

1. Cut each fig into sixths from its top to within one inch of the bottom.
2. Spread the segments open and fill with raspberries.
3. Spoon raspberry sauce over and around each fig.

raspberries, raspberry sauce

Taken from cooking.nytimes.com/recipes/6141 (may not work)