Ingredients:
200g dried baby figs
4 tbsp honey
1 cup balsamic vinegar
1 1/2 tbsp cracked black pepper
2 cinnamon sticks
2 bay leaves
6 cloves
Pinch salt
8 x 60g portions kefalograviera cheese
Method:
1. Soak dried figs in 500ml cold water for 2 hours.
2. Drain figs, reserving 1/2 cup
of the soaking liquid.
3. Place figs, liquid, honey, vinegar, spices, bay leaves and salt into a saucepan and simmer until liquid reduces down to a syrup consistency, stirring regularly.
4. Remove bay leaves and cinnamon sticks. Allow to cool to room temperature.
5. Heat a non stick frying pan to a med to high heat. Add 1/2 teaspoon of olive oil to the pan and fry the cheese on both sides until golden and soft.
6. Serve the saganaki cheese with the peppered figs.