Rosemary Fig Confit

Serve this with beef, poultry or pork. Confit may be made up to 5 days ahead.

• Ready In: 55 mins
• Serves: 8

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.