Ported Stuffed Figs

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.