Ingredients for Figs In Mavrodaphne Wine With Manouri Cheese
- Dried Calimyrna Figs
- Wine
- Cinnamon Stick
- Cloves
- Thyme Honey
- Cheese
- Of Fresh Mint
- Ground Cinnamon
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How to Make Figs In Mavrodaphne Wine With Manouri Cheese
- Place 1 cup dried figs in a wide saucepan and cover with 2 cups hot water.
- Soak for 1 hour to rehydrate.
- Pour in 1 cup Mavrodaphne wine, 1 cinnamon stick, and 2 star anise.
- Bring to a boil, then reduce heat and simmer gently for 30 minutes, or until figs are plump and tender.
- Carefully remove the figs with a slotted spoon. Strain the poaching liquid, discarding the spices and any fig seeds.
- Return the strained poaching liquid to the pot. Add 2 tablespoons honey and bring to a boil. Reduce heat and simmer for 5-7 minutes, or until the liquid thickens into a syrup.
- Slice 8 ounces Manouri cheese into 1/2-inch thick rounds, handling gently to maintain shape.
- Arrange the cheese slices in a slightly overlapping row on a large serving platter.
- Arrange the poached figs evenly over the cheese. Drizzle generously with the prepared honey-wine syrup.
- Garnish with fresh mint leaves (about 1/4 cup, chopped) and a pinch of ground cinnamon (optional). Serve immediately and savor the exquisite flavors!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
97g
Fat
87g
Carbs
11g
