Sliced Figs with Raspberry Sauce

Serves 4 Ingredients Method

8 ripe purple figs

12oz of Raspberries

5oz icing sugar

Juice of 1 lemon

1⁄4 pint of double cream, chilled.

Peel the figs carefully and cut each into 6 pieces. Liquidise half the raspberries and then pass through a fine sieve. Add the icing sugar and lemon juice to the puree and mix. Pour a puddle of the sauce on to individual serving plates and then arrange 12 fig pieces decoratively on top. Chill until needed, then whip the cream, pipe on to the plates and decorate with the remaining raspberries.