*  Exported from  MasterCook Mac  *

                           Rosemary Fig Confit

Recipe By     : Gourmet July 1995
Serving Size  : 1    Preparation Time :0:00
Categories    : French/Provencal                 Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dried Calimyrna figs -- chopped fine
     1/2  cup           dry white wine
     1/2  cup           water
   3      tablespoons   honey
   1      teaspoon      chopped fresh rosemary leaves

In a 1-1/2-quart heavy saucepan stir together ingredients and simmer, covered,
20 minutes. Remove lid and simmer mixture, stirring occasionally, until most
of the liquid is evaporated and mixture is thickened. In a food processor,
coarsely puree fig mixture. (Confit may be made 5 days ahead and chilled,
covered.)

Bring confit to room temperature before using.

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NOTES : Yield: 1-1/4 cups.