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


  1. Cover figs with water in a saucepan.
  2. Bring to boil, cover and simmer for 20 minutes.
  3. Drain; place figs in small bowl along with port.
  4. Cover and chill overnight.
  5. Drain. Remove stems; slice figs partially through in an “X” pattern.
  6. Fill with small spoonfuls of ricotta cheese.
  7. Top with a whole almond, pressed halfway into cheese.