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Dessert

Pressed Figs

Press figs by soaking, draining, and applying weight.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pressed Figs

Ingredients

Directions

  1. Place figs in a sieve over a kettle of boiling water until soft.

  2. Lay the softened figs in a round basket without handles, resting them partly over each other.

  3. Turn the basket upside down on a flat surface and place a heavy weight on top for 10 minutes.

Recipe from a historical cookbook (Internet Archive).

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

The step that matters

Softening the figs. Heat from the steam softens the fig flesh and skins so they can be pressed flat and hold together without tearing. Figs that are still firm will resist pressing and may crack or stay separate.

“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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