Method

Cover figs with water in a saucepan. Bring to boil, cover and simmer for 20 minutes. Drain well, pat dry with a towel, then put figs in small bowl covered with port. Cover and chill overnight.

Drain after a night's soaking. Remove stems and slice figs partially through in an X pattern. Fill with small spoonfuls of ricotta cheese. Top with a whole almond, pressed halfway into cheese.

Yield: 24 figs

Contributor: Adapted from The California Fig Advisory Board

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