Dried figs are a traditional preparation that has been part of the gastronomy in various cultures since ancient times. Figs, which are native to the Mediterranean region, were highly prized by civilizations such as the Greeks and Romans, who already preserved this fruit for consumption during seasons when fresh fruit was not available. In Latin America, although it is not so common to find this preparation under the exact name, the custom of drying fruit to prolong its shelf life is well known. In countries like Mexico and Argentina, dried figs can be found in specialized markets and are used in desserts or as a complement in various dishes. This simple and natural method of drying figs reflects a tradition that combines patience with culinary craftsmanship and offers a sweet and nutritious product that is enjoyed in many regions.
How to Prepare Dried Figs
Ingredients: Fresh figs, water, salt, sugar, powdered sugar.
Place the figs in 1 quart of water in which salt has been dissolved.
Let it rest overnight.
Drain.
Make a syrup with the sugar and 1 pint of water.
Add the figs and cook gently until the syrup is mostly absorbed.
While cooking, watch carefully! Do not stir, but lift the pot and shake the figs.
Place on plates and turn daily until dry.
Pack in powdered sugar.
