Ricotta Stuffed Figs

2 cups 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