Rosemary fig confit

1 Servings

Ingredients

Quantity	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

Directions

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.