---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Ported Stuffed Figs
 Categories: Fruits, Desserts, Appetizers
      Yield: 24 servings
 
      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.
  
  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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