Rosemary Fig Confit

* Exported from MasterCook Mac *

Rosemary Fig Confit

Recipe By : Gourmet July 1995
Serving Size : 1 Preparation Time :0:00
Categories : French/Provencal Sauces

Amount Measure Ingredient -- Preparation Method
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1 cup dried Calimyrna figs -- chopped fine
1/2 cup dry white wine
1/2 cup water
3 tablespoons honey
1 teaspoon chopped fresh rosemary leaves

In a 1-1/2-quart heavy saucepan stir together ingredients and simmer, covered,
20 minutes. Remove lid and simmer mixture, stirring occasionally, until most
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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NOTES : Yield: 1-1/4 cups.