Ported Stuffed Figs
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Ported Stuffed Figs
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.
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