Rosemary Fig Confit - CD Recipes - CookingDistrict.com
Cooking District Recipes

Rosemary Fig Confit

Photo by Sami Taipale
Categories: Breakfast, Brunch, Desserts, Fruits, Spreads
Yield:
1 cup
Photo by Sami Taipale
Step 1
1 cup Dried Calimyrna Figs • finely chopped
1/2 cup Dry White Wine
1/2 cup Water
3 tbsp Honey
1 tsp Fresh Rosemary Leaves • chopped
In a heavy sauce pan stir together ingredients and simmer, covered, 20 minuted. Remove lid and simmer mixture, stirring occasionally until most liquid is evaporated and mixture is thickened. In a food processor coarsely puree fig mixture. Bring confit to room temperature befire using. Makes about 1 1/4 cups.
Notes

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