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
