Rosemary Fig Confit Recipes

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.

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.

FIG AND ROSEMARY POT ROAST

Steps:

• Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
• Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
• Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
• Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
• Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper.
• Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.