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3 c Chopped dried Calamyrna figs
1/4 c Honey
1 c Red wine
1 c Water
1/4 ts Cinnamon
1/2 ts 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.
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