Figs In Mavrodaphne Wine With Manouri Cheese Recipes

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FIGS POACHED IN RED WINE



Figs Poached in Red Wine image

This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 4

1 package (10 ounces) dried Calimyrna figs, (1 1/2 cups, packed)
1 bottle (3 cups) red wine
1/3 cup sugar
Zest of 1 orange

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.

FIGS IN MAVRODAPHNE WINE WITH MANOURI CHEESE



Figs in Mavrodaphne Wine With Manouri Cheese image

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.

Provided by evelynathens

Categories     Dessert

Time 52m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces dried calimyrna figs (Greek)
2/3 cup mavrodaphne wine (or any sweet, red, dessert wine)
1 cinnamon stick
3 -4 whole cloves
1/2 cup greek thyme honey
1 1/2 lbs fresh manouri cheese (fresh ricotta could be used)
of fresh mint (to garnish)
greek thyme honey (to garnish)
ground cinnamon

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



Manouri Cheesecake With Wine Poached Peaches and Phyllo Cigars image

"The simplicity of Greek cuisine forces the use of fresh, flavorful ingredients, which then become the focus of the dish, rather than complex preparations and cooking techniques. At Trata" says owner Chris Georgou, "we want to introduce and expose ingredients that are not well known outsideof Greece. For instance, while everyone knows Feta cheese, Manouri cheese is not as well known, and we use it exclusively in our cheesecake recipe." - Chef Chris Georgou of Trata. Prep time is a guess, Cook time is an approximation.

Provided by ThatSouthernBelle

Categories     Cheesecake

Time 2h

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons butter, melted
5 ounces graham crackers
4 cups manouri cheese
6 whole eggs
16 ounces cream cheese
2 cups sugar
2 tablespoons vanilla
3 tablespoons fresh lemon juice
1 pinch salt
1/4 cup orange liqueur
5 fresh peaches, peeled, pitted and halved
15 greek dried figs
1/4 cup sugar
1/2 cinnamon stick
2 whole black peppercorns
2 cups greek sweet wine, such as Mavrodaphne
2 sheets country-style phyllo dough
4 tablespoons walnuts, ground
4 tablespoons sesame seeds, ground
4 tablespoons sugar
1 1/2 tablespoons cinnamon, ground
1/2 cup butter, melted

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.

Nutrition Facts : Calories 932.3, Fat 44.9, SaturatedFat 23.6, Cholesterol 259.1, Sodium 480.1, Carbohydrate 107.9, Fiber 4.5, Sugar 86.4, Protein 13.3

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