Rosemary Fig Confit

Sauces and Condiments.
This is the perfect blend of sweet and savory. It would be great with cold chicken or other roasted meats.

Rosemary Fig Confit


Quantity Ingredients
1 cup dried Calimyrna figs, finely chopped
1/2 cup dry white wine
1/2 cup water
3 tbsp honey
1 tsp chopped fresh rosemary leaves


1. In a 1-1/2 quart heavy saucepan stir together figs, wine, water, honey and rosemary leaves. 2. Simmer, covered, for 20 minutes. Remove the 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. (Confit may be made 5 days ahead and chilled, covered.) 4. Bring confit to room temperature before using. Makes 1-1/4 cups