Rosemary Fig Confit - CD Recipes -
Cooking District Recipes

Rosemary Fig Confit

Photo by Sami Taipale
Categories: Breakfast, Brunch, Desserts, Fruits, Spreads
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.


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