12464 Serves 6 Wed Jul 29 01:08:00 -0700 2009 Wed Jul 29 17:38:15 -0700 2009 Licensed http://www.chow.com/recipes/12464 Thu, 30 Jul 2009 00:38:15 GMT A cook i know once told me there is a wine for every fruit to bring out its flavor: Riesling for nectarines; Sauternes for prunes; and red wine for red berries, pears, and black fresh figs.

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In a food processor, puree the raspberries with the lemon juice and ⅓ cup of the sugar for 2 minutes. Strain through a sieve to remove the seeds.

Place the raspberry puree in a large nonreactive saucepan. Add the red wine and remaining sugar. Bring to a boil, reduce the heat to low, and cook, stirring constantly, until sugar is completely dissolved.

Add the figs to the raspberry-wine syrup and poach over low heat, uncovered, for 4 minutes, turning them every minute or so as they cook. Remove the figs with a slotted spoon and arrange them in a shallow bowl, stem side up. Boil the poaching liquid until reduced to about 1¼ cups. Spoon over the figs and refrigerate until chilled.

Make a garnish with the orange zest: Cut the zest into thin julienne strips. Boil in a small saucepan of water for 3 minutes; drain and rinse under cold running water. Drain well and pat dry. Decorate the top of each fig with a few strands of orange zest before serving.

The months of September and October are the time that you will find fresh, violet-hued figs at fine greengrocers. It is certainly worth trying this very easy and elegant dish during that time.

]]> http://www.chow.com Paula Wolfert 50 Main 23 1 pint fresh raspberries, or 1 package frozen unsweetened raspberries, thawed and drained

]]> 43 2½ tablespoons fresh lemon juice

]]> 298 ¾ cup superfine sugar

]]> 1 bottle (750 ml) dry red wine, preferably Bordeaux

]]> 34 12 to 18 firm small fresh purple (black Mission) figs

]]> 48 Zest of 1 orange, organic if available

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