Rosemary Fig Confit

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