- 2 C black mission figs, dried
- 1/2 C port wine
- 1/4 C ricotta cheese
- 1 C whole almonds
- 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.