Fig and Orange Salad

8 oz. dried figs (225g), chopped
2 - oranges
5 oz. fresh orange juice (150 ml)
2 T white wine
1/4 t ground cinnamon
6 - cloves
1 T orange flower water

Peel the oranges and keep a little of the peel for garnish. Remove the pith and membranes, then chop the segments and strain the juice into a saucepan. Put the chopped segments in the fridge. Add the figs to the pan together with the 5 oz. orange juice, wine, cinnamon, cloves, and flower water. Stir well and bring to a boil. Cover and simmer gently, stirring occasionally, until the liquid has been absorbed. Transfer to a covered container and refrigerate until cold. Mix the chopped orange with the cold figs and spoon into glass dishes. Finely grate the orange peel to garnish the desserts.

From A Vegan Taste of Greece