Baked figs, warm from the oven, make a heavenly dessert with cool yogurt cream and juicy late-harvest raspberries.
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 degrees 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.
Make Ahead Tip: The yogurt cream (Steps 1 & 2) may be used immediately or refrigerated, covered, for up to 8 hours.
1 1/2 fruit, 1 other carbohydrate, 1 fat