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CATEGORY CUISINE TAG YIELD
French French/prov, Sauces 1 Servings

INGREDIENTS

1 c Dried calimyrna figs chopped fine
1/2 c Dry white wine
1/2 c Water
3 tb Honey
1 ts Chopped fresh rosemary leave

INSTRUCTIONS

Recipe by: Gourmet July 1995 In a 1-1/2-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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