Ported stuffed figs
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | California dried figs (about 24 figs) |
| ½ | cup | Port (or sherry) |
| ¼ | cup | Ricotta cheese |
| Whole natural almonds toasted | ||
Directions
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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