Prep 1 min
Cook 15 mins
Serve over cakes or scones. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman.
- 4 cloves, whole
- 1 inch cinnamon stick
- 3⁄4 cup sugar
- 1⁄3 cup mavrodaphne wine
- 1⁄4 cup metaxa brandy
- 3⁄4 cup water
- Place all ingredient ins a small saucepan and bring to a boil over high heat.
- Stir, reduce the heat and simmer briskly until thickened, reduced and slightly golden, about 15 minutes.
- Remove from the heat and cool to room temperature and remove cloves and cinnamon stick.