Ported Stuffed Figs
Yield
24 servingsPrep
20 minCook
20 minReady
7 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
figs, dried
|
|
| ½ | cup |
port wine
|
*
|
| ¼ | cup |
ricotta cheese
|
|
| 1 | x |
almonds
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
figs, dried
|
|
| 118 | ml |
port wine
|
*
|
| 59 | ml |
ricotta cheese
|
|
| 1 | x |
almonds
toasted |
*
|
Directions
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.
