2/3 cup Mavrodaphne wine (or any other fortified, red wine)
1/3 cup balsamic vinegar
1 cinnamon stick (1 inch length)
1 star anise
1/2 cup sugar (or honey)
1 Tbsp cold water
1 tsp. corn starch
Remove the stem and seeds of your hot pepper and finely chop, set aside. Into a food processor, add your Feta and yogurt and process until smooth. Add 1/2 the minced hot pepper and olive oil and process. Taste to see how spicy it is. If more needed, add the remaining hot pepper. Want in hotter? Add some chilli flakes.
Remove from the processor and place in a container and into the fridge.
For the figs, place in a bowl and cover with boiling water. After 5 minutes they should be softened. Snip and discard the hard stems.
Place in a pot with the wine, vinegar, cinnamon, sugar and bring up to a boil. Reduce to medium and simmer for 20-30 minutes.
Mix corn starch with cold water then add to the figs and stir in. The sauce should now be thick and glossy. Allow to cool, remove cinnamon and star anise.
To assemble, place a big scoop of tyrokafteri on a plate and make a well in the middle. Place figs and some sauce in the middle and serve with crusty bread or pita bread wedges.