Figs In Mavrodaphne Wine With Manouri Cheese
This is a 'winter' dessert recipe popular in many of the upscale tavernas in athens and always offered at the end of a meal. The dried figs are poached in wine and served with fresh manouri cheese, fresh mint (more than just a garnish!), and a drizzle of honey with cinnamon.!
Steps
Place the figs in a wide saucepan and cover with hot water.
Soak them for 1 hour.
Pour in the mavrodaphne wine and the spices.
Bring to a boil , reduce heat , and simmer for about 30 minutes , until the figs are very plump and tender.
Remove the fruit with a slotted spoon , and strain the poaching liquid , discarding the spices and any seeds that may have leaked out from the figs.
Return the poaching liquid to the pot , add honey , and boil until reduced and thick and the consistency of syrup , about 5-7 minutes.
Slice the manouri cheese into 1 / 2-inch rounds , carefully so as to keep the pieces intact.
Place the cheese slices in one overlapping row on a large platter.
Place the poached figs evenly over them and pour over the syrup.
Serve immediately , garnish with mint and a discreet pinch of ground cinnamon , if desired.
Ingredients
dried calimyrna figs, wine, cinnamon stick, cloves, thyme honey, cheese, of fresh mint, ground cinnamon