Pickled Figs with Raspberry Sauce
Rinse and halve the figs. Drizzle with the almond liqueur, and let marinate for 2 hours. Rinse and drain the raspberries. Puree with the powdered sugar and lemon juice, then pass through a fine strainer.
Bring the sugar and 50 ml (approximately 2 ounces) of sugar to boil in a small saucepan. Reduce the heat and simmer until caramelized and light brown in color. Add the almonds, and mix until combined. Spread the almond mixture into a 0.5 cm (approximately 1/4 inch) thick layer on a piece of aluminum foil. Let the mixture rest until the caramel has set.
Once firm, break into pieces. Place on plates with the figs and raspberry puree, and serve.