Bacon-Wrapped Figs Stuffed With Almonds in Port

12 fresh firm-ripe figs, peeled

1 cup Port wine

1 tablespoon minced orange zest

12 toasted almonds

6 slices lean applewood-smoked bacon, cut in half

In a saucepan, combine the figs, wine and orange zest and bring to a simmer. Remove from the heat and let steep for 1 hour.

Heat the oven to 425 degrees.

Pick out the figs and reserve the wine. Cut a small pocket in the center of each fig and insert an almond in each pocket. Wrap each fig with a piece of bacon, secure the bacon with a toothpick that has been soaked in water and arrange the figs on a baking sheet. Bake until the bacon is crisp on all sides, 15-20 minutes, turning once or twice.

To serve, arrange 3 figs on small dessert plates. Reheat the wine and spoon a little of the liquid around each portion.

Serves four.

Nutrition values per serving: 380 calories, 18 g fat (5 g saturated), 38 g carbohydrates, 5 g fiber, 6 g protein, 25 mg cholesterol, 290 mg sodium.

"The Bacon Cookbook" by James Villas (2007 Wiley, $35)