Stuffed Port Figs

by Kathleen Morrison

Prep time: 0:10

Servings: 24

INGREDIENTS

2 cups (approximately 24 figs) California dried figs
1/2 cup port or sherry
1/4 cup ricotta cheese
Whole natural almonds, toasted

INSTRUCTIONS

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.

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Tagged: appetizers, stuffedfruitsandvegetables add tags

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