Rosemary Fig Confit
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INGREDIENTS
- chopped fine
- 1/2 c Dry white wine
- 1/2 c Water
- 1 c Dried calimyrna figs
- 1 ts Chopped fresh rosemary leave
- 3 tb Honey
INSTRUCTIONS
Recipe by: Gourmet July 1995 In a 1-1/2-quart heavy saucepan stir together ingredients and simmer, cover 20 minutes. Remove lid and simmer mixture, stirring occasionally, until mos 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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (419g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 492 | ||
| Calories from Fat: 12 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.4g | 2 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 19.4mg | 1 % | |
| Potassium 1051.2mg | 28 % | |
| Total Carbohydrate 122.1g | 36 % | |
| Dietary Fiber 14.7g | 59 % | |
| Sugars, other 107.5g | ||
| Protein 5g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 492
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