Roasted Figs with Raspberries

While I like dried figs, I adore fresh ones. Just look at the photo! And they taste as luscious as they look. They should be plump and heavy for their size, which will indicate moistness and freshness. They are naturally quite sweet and their almost sticky texture is sensual and luxurious. This dish takes only minutes to put together and can be assembled right before dinner. After your main meal, pop the dish in the oven – they will roast for 15 minutes – and serve warm. Search out honey ice cream if you can, otherwise vanilla can stand in. This is perfect in late summer/early fall when both of these fruits are available at the same time.

Serves 4 to 6

1 quart premium honey ice cream

1 1/2 tablespoons chilled unsalted butter, cut into tiny cubes

10 medium to large fresh Mission figs, stems removed, sliced in half lengthwise

1 cup fresh raspberries

1 1/2 tablespoons sugar

Position rack in middle of oven. Preheat oven to 425 degrees F. Scatter half of the butter in the bottom of a large roasting dish. Arrange figs in a single layer, cut side up. Scatter raspberries evenly over figs and around dish. Sprinkle fruit with sugar.

Roast for about 12 to15 minutes or until butter has melted, sugar is glazed and fruit is tender. Serve immediately with scoops of honey ice cream, drizzling any pan juices over dessert as well. Serve with a simple butter cookie or shortbread, if desired.