200 gr. (1/2 lb.) lightly salted, fresh soft myzithra,
anthotyro or other soft whey cheese
1 tsp. sugar
2-3 Tbsp. mixed chopped mint and lemon verbena
Pinch of nutmeg
2 large peaches, peeled and sliced
2 Tbsp. butter
2 cinnamon sticks
1 cup sweet Rhodes muscat
2 tsp. Greek honey
Mash the cheese together with the sugar, herbs, and nutmeg.
Place on a double sheet of plastic wrap and shape into a small log
or cylinder. Twist closed and refrigerate for two hours to firm.
Sauté the peach slices in the butter. Add the pepper and cinnamon sticks. Stir gently. Add the wine and honey. Simmer until the pan juices are thick and syrupy.
To serve: Cut the cheese into rounds, plate, and top with the syrup-poached peaches.
For 4 servings