Rosemary Fig Confit Recipes

ROSEMARY FIG CAKE

Steps:

• Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In large bowl, mix flour, granulated sugar, rosemary, baking soda and salt. Add buttermilk, oil, 1 teaspoon vanilla and the eggs. Beat with electric mixer on medium speed just until moistened. Stir in fig preserves and walnuts. Pour batter into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to serving platter.
• In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.

ROSEMARY FIG CONFIT

Steps:

• 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.

ROSEMARY FIG CONFIT

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.

PROSCIUTTO AND BRIE SANDWICHES WITH ROSEMARY FIG CONFIT

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.

FIG-ROSEMARY SPREAD

Steps:

• In a food processor, combine goat cheese, milk, rosemary, and vinegar; process until very smooth.
• Add figs, and season with coarse salt and ground pepper; pulse once or twice just to incorporate.

FIG JAM WITH ROSEMARY

Steps:

• Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
• Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
• Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
• Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.

FIG AND ROSEMARY CRANBERRY SAUCE

Steps:

• Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
• Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

FRESH FIGS WITH ROSEMARY GOAT CHEESE

Steps:

• In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving.
• Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.