Manouri Cheesecake With Wine Poached Peaches And Phyllo Cigars Recipes

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.

PEACHES POACHED IN WHITE WINE

Steps:

• Cut orange and lemon half into thin slices and remove the pits.
• Place the peaches in a single layer in a casserole. Add the water, wine, sugar and vanilla pod and cover with the orange and lemon slices. The liquid should barely cover the fruit.
• Cut a round of wax paper the same size as the casserole and make a small hole in the middle. Bring the fruit to a boil, then skim any foam that rises to the surface.
• Lower the heat so one single bubble breaks at the top, then place the wax paper over the top and simmer for approximately 20 minutes. Turn off the heat and let the peaches cool in the syrup.
• Remove the peaches from the syrup with a slotted spoon. Slip off their skins. Place the peaches in a glass bowl and top with the orange and lemon slices. Strain the syrup over the top. Cover and refrigerate for at least six hours.