|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.