Source: Martha Stewart Living, June/July 1993
- 3 cups chopped dried Calimyrna figs
- 1/4 cup honey
- 1 cup red wine
- 1 cup water
- 1/4 teaspoon cinnamon
- 1/2 teaspoon finely ground pepper
Combine all ingredients and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes.
Spread filling on a baking sheet to cool.