Fig Port Wine PUdding Dessert

This comes from a 1957 newspaper clipping. Use low fat whipped topping in place of whipped cream with powdered sugar for a lighter dessert.

• 1 1/2 cups dried figs
• 1/4 cup white Port wine
• 1/4 teaspoon salt
• 8 coconut macaroons, crumbled
• 2 cups whipping cream
• 3 tablespoons powdered sugar
• whipped cream and fig slices for topping, if desired

Clip stems from figs; slice into lengthwise strips. Pour wine over figs and let stand for an hour. Stir in salt and crumbled macaroons. Beat cream to stiff peaks; beat in powdered sugar. Stir into fig mixture and spoon into serving dishes. Chill thoroughly before serving. Garnish with more whipped cream and figs, if desired. Serves 6 to 8.