Roasted California Figs With Raspberry Cream

Serves 4


1 package (12-ounce) frozen sweetened red raspberries, thawed  

12 Blue Ribbon Orchard Choice or Sun-Maid California Figs, halved  

1⁄4 cup sweet marsala or orange juice  

2 tablespoons packed light brown sugar  

1 tablespoon butter, cut-up  

1⁄2 cup whipping cream  

2 tablespoons seedless raspberry jam  


  1. To make raspberry sauce, whirl berries with juice in blender or food processor until smooth.  Press berries through fine-meshed strainer to remove seeds.  Chill sauce. Heat oven to 350° F. Place figs in single layer in bottom of 8-x4-inch loaf pan. Pour marsala over figs. Sprinkle with brown sugar and butter.
  2. Cover tightly with foil and bake for 30 minutes. Remove foil, stir figs and return to oven for 5 minutes, until sauce is syrupy. Beat cream to soft peaks; beat in jam. Spoon raspberry sauce on bottom of 4 dessert plates. Spoon a dollop of cream in center of each plate and surround with figs. Drizzle marsala sauce over figs.


Photo: George Selland

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Nutrition Information

amount per serving

  • Calories 386
  • % Calories from Fat 33%
  • Fat 14
  • Cholesterol 49
  • Protein 2
  • Carbohydrates 61
  • Fiber 8
  • Iron 2
  • Sodium 36
  • Calcium 92
  • Potassium 350