Rosemary fig confit

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.

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