How to Make Dried Figs
Learn how to make dried figs: dried fig preserves are common in many cultures especially in the Mediterranean and the Middle East
Raw Food > How to Make Dried Figs (Eat for Health)
figs are rich of iron, potassium, calcium and phosphorus. Fresh figs have a small seasonal window, so they're dried and enjoyed all year. Dried fig preserves are common in many cultures, especially in the Mediterranean and the Middle East.
How to Dry Figs in a Microwave
Figs dried in a microwave will store well in the refrigerator for up to three weeks
- Place the figs into the colander and wash them under cool water
- Slice each fig in half lengthwise
- Arrange the cut figs on the plate with the cut edges facing down. Do not allow the figs to touch each other on the plate
- Place the plate into the microwave. Microwave the figs for 10 minutes.
- Open the microwave and flip the figs over so the cut edges face up.
- Place the plate back into the microwave and cook the figs for eight to 10 more minutes.
- Watch the cooking during the final four minutes or so. When you see the figs dry to the point of shriveling, stop the microwave. The figs are dry enough when they shrivel but still feel sticky and tender.
- Remove the figs from the microwave and transfer them to the cooling rack. Allow the figs to cool for at least 30 minutes on the rack
- Place the figs into the plastic bag and close the bag loosely. Store the bag in the refrigerator for two days.
- Remove the bag from the refrigerator after two days. Squeeze out as much air as possible from the bag and seal the bag tightly. Place the bag back into the refrigerator and store the dried figs for up to three weeks.
- Wash ripe figs thoroughly under running water.
- In a pot on the stove, mix 1 cup of sugar with 3 cups of water and bring to a boil
- Add the figs to the pot and allow them to simmer for 10 minutes.
- Remove the figs from the water, drain and place on a broiler pan rack.
- Heat the oven to the lowest setting possible, typically 60º C degrees
- Place the broiler rack with the figs into the oven and allow them to dry for 10 to 20 hours, leaving the door propped open so moisture can get out.
- The figs are ready when the outside skin is firm and the insides are soft but with no liquid coming out when you squeeze them.
- Wash the figs, but leave the stems on.
- Cut each fig in half all the way up to the stem. Lay the cut side up on the drying rack.
- Cover the figs with cheesecloth to keep insects away
- Place the drying rack with the figs somewhere outside in direct sunlight and leave to dry. It may take up to two days for the figs to fully dry. The outside of the sun-dried figs will be leathery on the outside and soft on the inside with no juice when squeezed.
- Place the figs on a baking sheet lined with wax paper in a single layer.
- Place the sheet into the freezer until the figs are frozen solid.
- Remove the baking sheet and place the individually frozen figs in a plastic freezer container and seal tightly.
- Place the container in the freezer. Frozen figs can last up to three months in the freezer.
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