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Raspberry and Fig Gratin

1 cup raspberries -- fresh
1 cup figs -- peeled, halved
3 tablespoons sugar -- brown
1/2 cup cream -- sour, thinned with
2 tablespoons milk

Layer the raspberries in a gratin dish. Pour the sour cream over the raspberries and top with figs. Sprinkle generously with brown sugar.

Run under a broiler to brown, then serve warm.

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