---------- Recipe via Meal-Master (tm) v8.02

     Title: Ported Stuffed Figs
Categories: Fruits, Desserts, Appetizers
     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

-----