Rosemary Fig Confit - cooking recipe

Ingredients

1 cup dried calimyrna fig, finely chopped
1/2 cup dry white wine
1/2 cup water
3 tablespoons honey
1 teaspoon chopped fresh rosemary

Preparation

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.
Chill, covered and bring to room temperature before serving.