---------- 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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