Rosemary fig confit
1 Servings
Ingredients
| Quantity | 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.
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