½ cup quartered dried figs ¼ cup Marsala or port 2 teaspoons honey ½ cup part-skim ricotta 1 teaspoon sugar ⅛ teaspoon vanilla extract 1 tablespoon toasted slivered almonds
Place figs, Marsala (or port) and honey in a small saucepan. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy. Stir together ricotta, sugar and vanilla. Divide between 2 bowls and top with the fig mixture and almonds.