Figs In Mavrodaphne Wine With Manouri Cheese Food

WINE-POACHED FIGS

Steps:

• Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.

FIGS IN MAVRODAPHNE WINE WITH MANOURI CHEESE

Steps:

• 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.

FIGS POACHED IN RED WINE

Steps:

• In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
• With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.

MANOURI CHEESECAKE WITH WINE POACHED PEACHES AND PHYLLO CIGARS

Steps:

• Combine the melted butter and ground graham crackers on the bottom and up the sides of a 10-inch springform pan and chill.
• Preheat the oven to 325°F.
• In the bowl of an electric mixer whisk together all the.
• remaining ingredients for the cheesecake.
• Pour into the chilled springform pan and bake until set, about 1 1/4 hours.
• While the cheesecake is baking, make the fruit topping: Poach the peaches and figs in the wine together with the spices until the figs soften.
• Remove peaches and figs with a slotted spoon and strain the liquid.
• Put back into a pot and simmer until reduced to a loose syrup consistency. Place the fruit back into the reduced wine.
• Make the cigars: Place the first phyllo sheet in front of you, brush with butter and sprinkle with half the nut and sesame seed.
• filling.
• Sprinkle lightly with sugar and cinnamon and roll up along the horizontal end very tightly to get a thin cylinder.
• Repeat with the second sheet and nut-sesame-seed mixture.
• Bake on a buttered sheet pan until crisp and golden, remove, cool, and, using a serrated knife cut into 8 equal pieces.
• When the cheesecake is set and golden, remove and cool.
• Remove from the springform pan and cut into 8 slices.
• To serve: top with the peach-wine mixture and garnish with a phyllo cigar.

FIGS IN MAVRODAPHNE WINE WITH MANOURI CHEESE

Steps:

• 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.

FIGS POACHED IN MAVRODAFNE ON A BED OF MANOURI

Steps:

• 1. Bring the wine, cinnamon and honey to a boil in a medium saucepan. 2. Using a sharp paring knife, score the figs in one or two places. 3. Place in the pot, lower the flame, and simmer for 10 minutes. 4. Remove the figs with a slotted spoon, and strain the wine, discarding the cinnamon and whatever fig seeds have leached into it. 5. Pour the wine back into the saucepan and continue simmering until the Mavrodafne has been reduced to a thick syrup. 6. Place the manouri slices on a platter or on individual serving plates, and place the figs on top. Pour over the mavrodafne syrup and serve.