One summer I was delighted to discover a locally produced booklet of fig recipes available in the Syndicat d’Initiative in Vézénobres. This simple recipe from the anonymous authors works specially well.
Halve or, if large, quarter the figs and arrange on a plate.
Sieve the raspberries into a bowl and stir in the sugar. Mix in the crème fraîche to make a raspberry cream.
Spoon the cream over the figs and serve straight away or leave in a cold place for up to one hour.
© 1987 Geraldene Holt. All rights reserved.