1/1 Photo of Figs in Mavrodaphne Wine With Manouri Cheese
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.
My Private Note
Units: US | Metric
- 1Place the figs in a wide saucepan and cover with hot water.
- 2Soak them for 1 hour.
- 3Pour in the Mavrodaphne wine and the spices.
- 4Bring to a boil, reduce heat, and simmer for about 30 minutes, until the figs are very plump and tender.
- 5Remove 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.
- 6Return the poaching liquid to the pot, add honey, and boil until reduced and thick and the consistency of syrup, about 5-7 minutes.
- 7Slice the manouri cheese into 1/2-inch rounds, carefully so as to keep the pieces intact.
- 8Place the cheese slices in one overlapping row on a large platter.
- 9Place the poached figs evenly over them and pour over the syrup.
- 10Serve immediately, garnish with mint and a discreet pinch of ground cinnamon, if desired.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
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
- Total Fat 27.7 g
- Saturated Fat 17.4 g
- Cholesterol 72.5 mg
- Sodium 1098.0 mg
- Total Carbohydrate 34.7 g
- Dietary Fiber 0.2 g
- Sugars 24.3 g
- Protein 22.4 g
The following items or measurements are not included: