12 medium-size ripe but firm figs
1 orange
1/4 cup honey
2 1/2 Tbsp. sugar
1–2 tsp. snipped fresh thyme
2 Tbsp. butter, cut into very small pieces
1 1/2 cups fresh raspberries
Purchased crème fraîche
Sprigs fresh thyme (optional)

1. Butter a large shallow baking dish. Cut figs in half and place in dish, cut side up, in a single layer. Squeeze the juice of 1 orange over figs, drizzle them with honey, and sprinkle them with the sugar and thyme. Dot the top of each fig with just a bit of butter.

2. Bake in a 450° oven for 8 minutes and then baste the figs with any accumulated pan juices. Place the pan back in the oven and bake for an additional 4 to 5 minutes, until figs just start to caramelize. Add raspberries to pan and bake for an additional 2 to 3 minutes, heating raspberries through. Garnish with thyme sprigs, if desired, and serve warm with crème fraîche. Serves 6.