Instructions: Puree raspberries in blender. Strain through fine sieve to eliminate seeds. Transfer to small saucepan. Add wine, sugar and lemon juice and cook over low heat until sugar dissolves, swirling pan oc- casionally. Increase heat and bring to simmer. Add figs and poach until just tender, about 4 minutes, turning occasionally. Remove figs using slotted spoon. Boil raspberry syrup reduced to 3/4 cup, about 5 minutes. Divide figs between dessert dishes. Spoon raspberry syrup over. Refrigerate until well chilled and serve.

*Canned Kadota figs can be substituted

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