Figs are so delicious and popular. They contain many healthy ingredients. Unfortunately, they have a short shelf life. Would you like to enjoy the fruit for longer? Then you can dry your figs.
Compared to other types of fruit, figs have the highest mineral content and are an important source of potassium, calcium, sodium, magnesium, phosphorus, as well as trace elements such as iron, manganese, zinc, copper, nickel and strontium. There are a few ways to preserve the sweet fruit for longer and for later use by preserving figs by drying them. Try one of the following methods. Here you will also learn how to properly store the dried figs and how you can consume them. We also offer a delicious recipe for cake with dried figs!
What are the benefits of dried figs?
Drying your figs can extend their shelf life for up to a year. Dried figs offer more fiber than fresh ones, making them very helpful for digestive problems. Dried figs also contain more antioxidants than fresh figs.
Dry figs in the sun
The easiest way is to dry the fruit in the sun. You don't need any devices or equipment. Follow these steps to get your figsto dry in the sun:
- Wash and dry the fruits.
- Then cut the figs vertically in half from the stem to the flower end and place them on a rack, cut side up, in a single layer.
- Cover the frame with cheesecloth or baking paper and place it outside in a sunny place. It takes two to seven days for the drying process to complete.
- Store dried figs in airtight bags or jars at room temperature or in the refrigerator or freezer.
Figs dry in the oven
Drying figs in the oven is an easy method tofresh fruitsto preserve. How to proceed:
- To dry your figs, set the oven to the lowest temperature, around 60 °C is ideal.
- Wax the fruit and pat dry. Cut in half and place on a baking sheet in the oven.
- Dry the figs in the oven for at least 8 hours. After drying the figs, store them in an airtight container at room temperature.
Dehydrate the fruits using a dehydrator
If you have a food dehydrator, you can dehydrate fresh figs. Do this:
- Rinse the fruit and pat dry.
- Then you need to blanch the fruits by putting them in boiling water for 30 seconds. Then place them in an ice bath.
- Now, cut the figs vertically in half from the stem to the flower end and place them, skin side down, in a single layer on your dehydrator.
- Set your dehydrator to its fruit setting, around 60°C. Allow the fruit to dry for up to eight hours. Once the shells become leathery, they are ready.
- Allow the dried fruit to cool, then place the figs in an airtight container for storage
Store dried figs in an airtight container at room temperature in a cool, dry place. You can also store them in a thick, vacuum-sealed plastic bag. The dried fruits can also be stored in the refrigerator or freezer. The main thing is to avoid moisture so that the fruits last longer.
How to consume dried figs
It is very healthy to eat dried figs. Simply soak 1-2 figs in ½ cup of water at night. Eat it on an empty stomach the next morning. You can also add dried fruits to salads, or they are perfect for cakes. Below we offer a great recipe for fig cake.
Delicious recipe for cake with dried figs
Adelicious recipefor cakes with dried figs.
Ingredients:
- 240 g brandy
- 300 g dried figs
- 100g raisins
- 160 g Flour
- 50 g cocoa powder, unsweetened
- 1 teaspoon baking powder
- 1/2 kosher teaspoon salt
- 150 g granulated sugar
- 1 egg room temperature
- 120g unsalted butter, melted
- 2 teaspoons vanilla extract
For the caramel:
- 200 g granulated sugar
- 60 g brandy
- 6 tablespoons butter
- 1 teaspoon salt
Instructions for preparation:
- First, put the figs and raisins in a bowl, cover with brandy and let sit for 30 minutes. Allow to drain.
- Preheat the oven to 180 degrees Celsius.
- Whisk together flour, cocoa powder, baking powder, and kosher salt in a bowl.
- Whisk together granulated sugar, egg, and melted butter in a separate bowl; Stir in 1/2 cup of the strained brandy and the vanilla. Add the flour mixture and stir with a whisk. Set the dough aside.
- How to make the caramel: Sprinkle sugar evenly over the bottom of a saucepan over medium heat and let it melt into an amber liquid, stirring or swirling the saucepan occasionally. Once the caramel is amber, add the remaining 1/3 cup of strained brandy and stir gently until the caramel is smooth. Remove from the heat and stir in the butter and salt.
- Pour the caramel into a springform pan and line the bottom with the soaked figs and raisins. Pour the chocolate cake batter over the dried fruit and smooth the surface.
- Place the springform pan on a baking sheet and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow to cool and then turn out onto a serving tray or platter.
