Place the figs in a broad saucepan, large enough to give each fig room to cook without touching. Add the wine, sugar, and raspberries. Cover and cook over medium heat for 5 minutes.
Using a slotted spoon, carefully remove the cooked figs and place 2 or 3 on each dessert plate. Cut them in half vertically and let cool.
Continue heating the sauce until it boils and begins to thick