Ported stuffed figs

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

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