Description
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.
Ingredients
- Dried Calimyrna Figs
- Wine
- Cinnamon Stick
- Cloves
- Thyme Honey
- Cheese
- Of Fresh Mint
- Ground Cinnamon
Instructions
- 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