Oven and Sun Dried Figs
Ingredients
Directions
Prepare
Wash and drain the figs.
Spread figs in a single layer in baking pans.
Bake
Preheat the oven to a low temperature to heat the figs without bursting them.
Bake for 3-4 hours.
Dry and protect
Remove figs, cut in halves, and place cut surfaces up on trays.
Cover trays with cheesecloth to protect from insects.
If it rains or figs begin to ferment, finish drying in the oven.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Figs
- Provide the sugars and moisture that dry down into a chewy, concentrated texture.
The step that matters
Low, gentle heating before drying. Heating figs slowly at a low temperature warms the flesh evenly so the skins do not split or burst before the moisture begins to leave.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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