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1
Place the figs in a wide saucepan and cover with hot water.
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2
Soak them for 1 hour.
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3
Pour in the Mavrodaphne wine and the spices.
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4
Bring to a boil, reduce heat, and simmer for about 30 minutes, until the figs are very plump and tender.
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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.
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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.
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7
Slice the manouri cheese into 1/2-inch rounds, carefully so as to keep the pieces intact.
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8
Place the cheese slices in one overlapping row on a large platter.
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9
Place the poached figs evenly over them and pour over the syrup.
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10
Serve immediately, garnish with mint and a discreet pinch of ground cinnamon, if desired.
