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1.
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Preheat the oven to 250F.
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Put a rack in a shallow baking pan.
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2.
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Slice the stems from the figs and cut the figs in half, from stem to tip.
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Arrange the figs, cut sides up, on the rack and bake, turning every 10 to 15 minutes, for 40 to 50 minutes, or until dried and shrunk by about a quarter.
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Remove and set aside.
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3.
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In a saucepan, heat the port and rosemary over high heat until boiling.
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Let the port boil for about 1 minute to remove most of the alcohol.
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Remove the pan from the heat.
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4.
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Put 1 cup of the figs into the port, reserving the rest of the figs, and set aside for about 20 minutes, during which time the figs will absorb about a quarter of the port.
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5.
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In the bowl of a food processor fitted with the metal blade, pulse the reserved figs 5 or 6 times or until the figs form a paste.
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Drop the port-steeped figs, one at a time, through the feed tube of the food processor and pulse after each addition.
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Scrape the sides of the bowl often to incorporate the figs.
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6.
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When all the figs are mixed into the paste, add the olive oil and orange zest and season to taste with salt and pepper.
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Pulse to combine.
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If any port is left in the pan, stir it into the paste.
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7.
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Lay a piece of parchment paper on the countertop and spread the paste across the bottom of the paper.
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Roll the parchment over the fig paste to form a cylinder about 1 inch in diameter.
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Once it is rolled, wrap the parchment cylinder in plastic wrap and refrigerate.
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Unwrap and slice off pieces of fig paste as needed.
