Fig Filling

• 3 cups roughly chopped dried Calimyrna figs (about 1 pound)
• 1/4 cup honey
• 1 cup red wine
• 1 cup water
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon finely ground pepper

1. Combine all ingredients in a nonstick frying pan, and cook over low heat, stirring often, until reduced to a thick paste, 10 to 15 minutes.
2. After mixture cools, pulse until smooth in food processor.
3. Spread mixture on a baking sheet to cool.
4. Filling can be stored, covered, in the refrigerator up to 1 week.
5. Bring to room temperature before using.

honey, red wine, water, ground cinnamon, ground pepper

Taken from www.epicurious.com/recipes/food/views/fig-filling-389356 (may not work)