Yield: 24 servings
Measure | Ingredient |
---|---|
2 cups | California dried figs (about 24 figs) |
½ cup | Port (or sherry) |
¼ cup | Ricotta cheese |
\N \N | 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