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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Serve this with beef, poultry or pork. Confit may be made up to 5 days ahead. Ingredients:
1 cup dried calimyrna fig, finely chopped |
1/2 cup dry white wine |
1/2 cup water |
3 tablespoons honey |
1 teaspoon chopped fresh rosemary |
Directions:
1. In a 1-1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes.
2. Remove lid and simmer mixture, stirring occasionally, until most of the liquid is evaporated and mixture is thickened.
3. In a food processor, coarsely puree fig mixture.
4. Chill, covered and bring to room temperature before serving.
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