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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the figs in a wide saucepan and cover with hot water. | 2. Soak them for 1 hour. | 3. Pour in the Mavrodaphne wine and the spices. | 4. Bring to a boil, reduce heat, and simmer for about 30 minutes, until the figs are very plump and tender. | 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. 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. Slice the manouri cheese into 1/2-inch rounds, carefully so as to keep the pieces intact. | 8. Place the cheese slices in one overlapping row on a large platter. | 9. Place the poached figs evenly over them and pour over the syrup. | 10. Serve immediately, garnish with mint and a discreet pinch of ground cinnamon, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
calimyrna fig	12	ounces	dried	302.6	0.0	67.32	1.7
wine	2/3	cup		30.2733	0.4302	0.0637	0.0
cinnamon	1			-	-	-	-
clove	3 -4			0.0	0.0	0.0	0.0
thyme honey	1/2	cup		302.6	0.0	67.32	1.7
cheese	1 1/2	1/2	used	714.825	4.7385	43.335	58.1985
mint				-	-	-	-
thyme honey				302.6	0.0	67.32	1.7
cinnamon			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.