| 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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