Rosemary Fig Confit Recipes
ROSEMARY FIG CONFIT
Make and share this Rosemary Fig Confit recipe from Food.com.
Provided by Mercy
Categories Fruit
Time 55m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 82.6, Fat 0.2, Sodium 3.2, Carbohydrate 18.8, Fiber 1.9, Sugar 15.5, Protein 0.7
PROSCIUTTO AND BRIE SANDWICHES WITH ROSEMARY FIG CONFIT
Categories Sandwich Food Processor Lunch Brie Fig Rosemary Chill Prosciutto Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 sandwiches
Number Of Ingredients 12
Steps:
- Make sandwiches:
- With a serrated knife halve rolls horizontally or cut loaf diagonally into 4 pieces, halving each piece horizontally.
- Spread cut sides of bread with confit and make 4 sandwiches with prosciutto and Brie.
- Make rosemary fig confit:
- 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 liquid is evaporated and mixture is thickened. In a food processor coarsely purée fig mixture. Confit may be made 5 days ahead and chilled, covered.
- Bring confit to room temperature before using. Makes about 1 1/4 cups.
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- Heat the wine with sugar and water until the sugar dissolves. Stem the figs and cut them lengthwise into quarters. Add the figs to the pan, add the lemon slices, bay leaves and rosemary and simmer over low heat for 10-15 minutes until figs are soft but still hold their shape.
- While the figs are cooking, wash a jam-sized jar and sterilise it for 15 minutes in an oven at 120C. When the figs are soft, scoop them out of the pan with a slotted spoon and transfer into the jar.
- Turn up the heat and bring the juice to the boil. Cook it for 5 minutes until it reduces, thickens and becomes syrupy. Fish out the herb and lemon or pour the syrup over the figs through a sieve.
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