*  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.

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