Title: Ported Stuffed Figs
Categories: Fruit Dessert Appetizer
Yield: 24 Servings

2	c	California dried figs - (about 24 figs)
1/2	c	Port (or sherry)
1/4	c	Ricotta cheese
		Whole natural almonds - toasted

Cover figs with water in a saucepan. Bring to boil; cover and simmer for 20 minutes. Drain; place figs in small bowl along with port. Cover and chill overnight. Drain. Remove stems; slice figs partially through in an X pattern. Fill with small spoonfuls of ricotta cheese. Top with a whole almond, pressed halfway into cheese.

Source: Wonderful Ways with California Dried Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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