Ingredients:
12 ounces dried calimyrna figs ( Greek)
2/3 cup mavrodaphne wine ( or any sweet, red, dessert wine)
1 cinnamon sticks
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:
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.
Servings: 6
Time preparation: 15 min.
Time total: 52 min.