Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Dried calimyrna figs chopped fine |
½ cup | Dry white wine |
½ cup | Water |
3 tablespoons | Honey |
1 teaspoon | Chopped fresh rosemary leave |
Recipe by: Gourmet July 1995 In a 1-½-quart heavy saucepan stir together ingredients and simmer, cover 20 minutes. Remove lid and simmer mixture, stirring occasionally, until mos of the liquid is evaporated and mixture is thickened. In a food processor, coarsely puree fig mixture. (Confit may be made 5 days ahead and chilled, covered.) Bring confit to room temperature before using.