FIGS IN MAVRODAPHNE WINE WITH MANOURI CHEESE

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Figs in Mavrodaphne Wine With Manouri Cheese image

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.

Provided by evelynathens

Categories     Dessert

Time 52m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces dried calimyrna figs (Greek)
2/3 cup mavrodaphne wine (or any sweet, red, dessert wine)
1 cinnamon stick
3 -4 whole cloves
1/2 cup greek thyme honey
1 1/2 lbs fresh manouri cheese (fresh ricotta could be used)
of fresh mint (to garnish)
greek thyme honey (to garnish)
ground 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.

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