Baked Figs with Raspberries & Yogurt Cream

Line a small strainer with cheesecloth or a paper coffee filter and set it over a bowl. Spoon in yogurt and let it drain in the refrigerator until reduced to 1/2 cup, about 2 hours.

Beat cream to soft peaks in a chilled mixing bowl. Add the drained yogurt, confectioners’ sugar and framboise (or kirsch), if using; fold in with a rubber spatula.

Preheat oven to 450°F. Arrange figs in a shallow ovenproof baking dish in a single layer, cut-side up. Sprinkle with granulated sugar and lemon juice. Bake until the figs are heated through and the sugar has melted, about 15 minutes.

Spoon the yogurt cream into 4 dessert dishes. Top with the warm figs and garnish with raspberries. Serve immediately.