Tuesday, September 14, 2010

Rosemary Fig Confit

I made this once, years ago...but with figs all around me in the store figured it was about time for another batch. I add balsamic to taste (probably ~2+Tbs) and a touch of sea salt as the figs simmer. I find it's awfully flat without those additions, but you can be the judge.
The original recipe is for using in sammies made with brie and prosciutto on ciabatta rolls, but I remember liking a wee sammie made with either melty Manchego cheese or Cave-aged Gruyere and just the confit much, much better. So that's how we'll be using this loverly goo tonight. Think I'll make mini panini with Kaltbach Gruyere and the confit as a nice side to soup for dinner.
Fyi...this is awesome stirred into Greek yogurt for breakie!

Rosemary Fig Confit:
(Gourmet, July 1995)

1 cup dried Calimyrna figs, chopped fine
1/2 cup dry white wine
1/2 cup water
3 Tbs honey
1 tsp chopped fresh rosemary
(add balsamic and sea salt to taste as figs simmer)

In a heavy saucepan stir together ingredients and simmer, covered, 20 minutes.
Remove lid and continue to simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened.

In a food processor coursely purée fig mixture.
Confit may be made 5 days ahead and chilled, covered.

Bring confit to room temp before using. Makes about 1 1/4 cups.

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