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    You are in: Home / Recipes / Figs in Mavrodaphne Wine With Manouri Cheese Recipe
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    Figs in Mavrodaphne Wine With Manouri Cheese

    Figs in Mavrodaphne Wine With Manouri Cheese. Photo by evelyn/athens

    1/1 Photo of Figs in Mavrodaphne Wine With Manouri Cheese

    Total Time:

    Prep Time:

    Cook Time:

    52 mins

    15 mins

    37 mins

    evelyn/athens's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    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.

    Ratings & Reviews:

    • on October 13, 2008

      55

      The fig lovers in this family really loved this dessert - the others found it challenging! I loved it, and that is what counts, so it gets 5 stars! It probably did not taste as it would from the country of origin, because I could not get the specified wine, so used a very fruity syrah that was recommended to me by a chef, the cheese is also not available in my country so had to use ricotta. The honey I used was quite dark coloured as no thyme honey here, but it was a NZ bush honey. One comment that was made was that the finished dish looked like a plate of mushrooms on a bed of sour cream with coriander sprinkled on top, which has inspired a new dinner party idea. To make the main course look like dessert and the dessert to look like a main course! Now that would be a challenge!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Figs in Mavrodaphne Wine With Manouri Cheese

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 488.2
     
    Calories from Fat 249
    51%
    Total Fat 27.7 g
    42%
    Saturated Fat 17.4 g
    87%
    Cholesterol 72.5 mg
    24%
    Sodium 1098.0 mg
    45%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 0.2 g
    1%
    Sugars 24.3 g
    97%
    Protein 22.4 g
    44%

    The following items or measurements are not included:

    cloves

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