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Ported Stuffed Figs |
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Ported Stuffed Figs - print recipe
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| Yield: |
| 24 |
| Ingredients: |
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2 cup
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California dried figs (about 24 figs) |
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1/2 cup
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Port (or sherry) |
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1/4 cup
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Ricotta cheese |
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Whole natural almonds toasted |
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| Method: |
| 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. |
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