For best results, use moist, plump dried figs.
Ingredients
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
Preparation
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. After mixture cools, pulse until smooth in food processor. Spread mixture on a baking sheet to cool. Filling can be stored, covered, in the refrigerator up to 1 week. Bring to room temperature before using.
