Figs in Mavrodaphne Wine With Manouri Cheese

Ingredients

• 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)
• fresh mint (to garnish)
• greek thyme honey (to garnish)
• ground cinnamon

Directions

1. 1

   Place the figs in a wide saucepan and cover with hot water.

2. 2

   Soak them for 1 hour.

3. 3

   Pour in the Mavrodaphne wine and the spices.

4. 4

   Bring to a boil, reduce heat, and simmer for about 30 minutes, until the figs are very plump and tender.

5. 5

   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.

6. 6

   Return the poaching liquid to the pot, add honey, and boil until reduced and thick and the consistency of syrup, about 5-7 minutes.

7. 7

   Slice the manouri cheese into 1/2-inch rounds, carefully so as to keep the pieces intact.

8. 8

   Place the cheese slices in one overlapping row on a large platter.

9. 9

   Place the poached figs evenly over them and pour over the syrup.

10. 10

    Serve immediately, garnish with mint and a discreet pinch of ground cinnamon, if desired.