To prepare dried figs it takes very little: here is the recipe and some tips for better conservation
Homemade dried figs? Nothing simpler. A great snack dessert to be enjoyed in the middle of the day or at the end of a meal: preparing it even at home is child's play.
What you need to know
To do dry figs, the traditional method is also the most natural: just leave the fruits in the sun (for example on the balcony) for at least three days, the important thing is that the air is not excessively humid. It is in fact for this reason that September is certainly the best time to prepare dried figs, to be preserved and enjoyed as soon as they are ready, but also in winter. To be used for drying, figs must be harvested at the right point of maturation, that is, when they are neither too soft nor hard. The first important thing to remember for this preparation, however, is that the fruits must be cut to half: in this way it is more convenient both to obtain a more uniform drying, and to add a tasty almond heart inside the figs. And many adore this version, widespread especially in the South.
Where and how to arrange the figs
Once cut in half, but without having divided the two parts, you must then arrange the figs on a tray lined with parchment paper and then leave them in the sun, turning them a couple of times a day. To avoid the disturbance of some insect, it is advisable to cover the tray with a net, or, for those who have one, you can choose to arrange the figs on a wicker trellis with upward opening. At the end of each day, therefore at sunset, we must not forget to collect the figs at home, because the humidity of the night would lengthen the drying times.
Preservation of dried figs
After two or three days, having lost moisture, the figs will turn out dark and withered. At this point there are two possibilities: you can stuff each pair of figs with almonds or toasted hazelnuts or continue preparing without adding anything else. It depends on the tastes. In any case, it is important, after drying them, to leave the figs for about ten minutes in the oven (closed in sandwiches if the filling is present, with split pairs if not) at 180 degrees. Just enough time to brown them. Finally, to best preserve the dried figs, all that remains is to put them in a jar of glass, kept in a dry place. Wanting to add more sweetness to this recipe, you can decide to caramelize lightly dried figs: just before taking them out of the oven, just add a few tablespoons of water with brown sugar and a pinch of cinnamon to a bowl, mix well and brush the figs thoroughly, leaving them in the oven for at least another 15 minutes.
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