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.