Arrange the figs cut side up decoratively in a buttered 11-inch-long gratin pan, 1 1/2 inches deep (5 cups), and sprinkle the raspberries around them. In a blender or food processor grind the almonds finely with the flour, add the milk, 1/3 cup of sugar, the eggs, the Port, and the salt, and blend the custard well, stopping the motor and scraping down the sides as necessary. Pour the custard slowly over the fruit, dot the fruit with the butter, and sprinkle it with the remaining 2 tablespoons sugar. Bake the clafouti in the middle of a preheated 400-degree oven for 30 to 40 minutes, or until the top is golden and the custard is set, transfer it to a rack, and let it cool for 20 minutes. Serve the clafouti warm with the whipped cream if desired.
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