Baked Figs with Raspberries

  500 g figs 500 g raspberries 120 g honey 2 tbsp sugar 60 ml sweet wine (Beaumes de Venise) 500 ml vanilla ice cream when serving   Heat oven to 200°C. Remove the stem ends of the figs and cut in half. Place the figs in a baking dish with the halves facing down and lining them evenly. Pour the wine into the bottom of the dish, drizzle the figs with the honey and sprinkle with sugar. Bake in the upper part of the oven for 15 minutes. Add a little bit of water and wine and bake for another 5 minutes. When the figs are starting to caramelize around the edges, add the raspberries, tucking them into the spaces in between the figs. Bake for another 5 minutes.