Baked Figs With Rasberries

INGREDIENTS

INSTRUCTIONS

Preheat oven to 425 F. Remove the stem ends of the figs and cut each
in half. In an earthenware baking dish, place the halves skin side
down, lining them up so they all fit evenly. Pour the water and wine
into the bottom of the dish. Drizzle the figs with the honey.  Sprinkle
with sugar.  Bake in the upper part of the oven for 15 minutes. Baste
with the  water and wine mixture and bake for another 5 minutes. When
the figs  are starting to carmelize around the edges, add the
rasberries,  tucking them into the spaces in between the figs. Bake for
another 5  minutes. Serve the figs warm with vanilla or honey ice
cream. Makes  4-6 servings.  Source: Chez Panisse Cafe Cookbook by
Alice Waters, Printed in the  Miami Herald.  the Islands, a new list
for Caribbean Cuisine. For more information,  send me a note, or to
subscribe, go to:
http://www.onelist.com/subscribe.cgi/TasteoftheIslands
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request)  10 medium sized figs, about 1 pound  Posted to MM-Recipes
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 73
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 18.9g
Fiber: 0g
Sugar: 18.9g
Protein: 0g