Figs Poached In Mavrodafne On A Bed Of Manouri Food

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.

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.

POACHED FRESH FIGS

Steps:

• Spread the sugar in the bottom of the pan, and pour in 1/2 cup water and the lemon juice. Set the figs in the pan, stem up, in one layer. Nestle the strips of lemon zest and the bay leaves in between the figs.
• Set the pan over low heat, and cook slowly until the sugar melts and the figs release their juices. As the juices rise in the pan, gradually raise the heat to keep them bubbling (and "galloping"). When the figs are soft and the liquid level comes halfway up their sides, in 30 minutes or more, turn off the heat, and let the figs rest in the pan for an hour or longer, to reabsorb some of the juices.
• Slowly heat the figs and juices until they're bubbling again, and cook for 30 minutes or so, until the figs are very soft (but still intact) and the juices have become thick and syrupy.
• Let the figs cool before serving. Arrange them in a serving dish if you like, with the syrup all around. Enjoy the fruit and syrup on their own, or atop vanilla ice cream, or with a soft, creamy cheese such as Taleggio or Robiola.