Dehydrated figs
Published on 11 August 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
My garden fig tree used to yield industrial quantities of jam. Now my son has given me a small dehydrator, I have a delicious alternative: some become jam, others dried figs to last all winter.
I wipe ripe figs with damp kitchen paper and halve, keeping the. stalk joined, then arrange closely with skins down.
Once trays are full, I cover and set to 40°C for about 24/30 hours, depending on size., after 12 hours I. turn them over.
I continue drying.
Once thoroughly dry, they are ready., I press halves together and arrange in a parchment-lined tin, adding bay leaves if liked, or filling with an almond or walnut.
Even better dipped in dark chocolate. They vanished as soon as packed, irresistible; I doubt they will last until winter!
I wipe ripe figs with damp kitchen paper and halve, keeping the. stalk joined, then arrange closely with skins down.
Once trays are full, I cover and set to 40°C for about 24/30 hours, depending on size., after 12 hours I. turn them over.I continue drying.Once thoroughly dry, they are ready., I press halves together and arrange in a parchment-lined tin, adding bay leaves if liked, or filling with an almond or walnut.Even better dipped in dark chocolate. They vanished as soon as packed, irresistible; I doubt they will last until winter!Original source: https://incucinaconlilly.com/2015/08/11/fichi-secchi/
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