Figs Poached in Mavrodafne on a bed of Manouri
During the cold winter months, dried figs cooked in this recipe remind us the sweetness of the summer to come. Poached in rich fortified sweet wine and served with fresh mildly savory manouri cheese.
2 cups Mavrodafne wine
500 g fresh whole figs, washed and dried
2 Tbs honey
1 cinnamon stick
500 g Manouri cheese, cut into round slices
1. Bring the wine, cinnamon and honey to a boil in a medium saucepan.
2. Using a sharp paring knife, score the figs in one or two places.
3. Place in the pot, lower the flame, and simmer for 10 minutes.
4. Remove the figs with a slotted spoon, and strain the wine, discarding the cinnamon and whatever fig seeds have leached into it.
5. Pour the wine back into the saucepan and continue simmering until the Mavrodafne has been reduced to a thick syrup.
6. Place the manouri slices on a platter or on individual serving plates, and place the figs on top. Pour over the mavrodafne syrup and serve.