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Rehydrating Dried Figs

March 21, 2007 | Fruit, Technique

I guess success really does breed success. I’m so enjoying doing my dinner journal that I felt compelled to create yet a new blog – this one devoted solely to posting all the culinary tips that run through my mind every day. My comments will cover everything from gadgets I can’t live without to techniques to ease your cooking tasks to indispensable information about ingredients. Please feel free to share your ideas and tips back with me through the comment button.

So here goes…my first tip!

If a recipe calls for fresh figs (which have a very short season) and you can’t find them, purchase plump dried figs and cover them 1 inch over the top of the figs in a pan with boiling water (stove turned off). Cover the pan and let them set for 2-4 hours and they will plump up so beautifully your guests will think they’re fresh. As a bonus, I discovered that the soaking liquid makes a great fruit tea to drink, or boil it to reduce it down and use it as a drizzle over ice cream.


4 Responses | TrackBack URL | Comments Feed

  1. Thanks for the tip. I’ve read on other sites to only let the figs sit in boiling water for a minute or two. Is there a reason you recommend letting them sit in the water longer? Thanks again!


    • Mollie, I guess it depends on the dry figs you are using – mine were exceptionally dry and did better sitting longer.


  2. Hi Michele. So glad to have found your post. I was able to catch some organic black figs but when I went back for more it was too late. Rehydrating it is!

    Question: can rehydrated figs be roasted? I’m making both Honey Fig Jam and infusing vodka and gin; the gin recipe calls for roasted figs (& sage). It’s supposedly a fairly good copy of an amazing drink found only at Chambar in Vancouver, BC. It’s one of those that you dream of having again…..

    Anyway, I’m going to rehydrate turkish figs for jam and I can put them in the vodka. It’s just the roasting that’s in question.

    Thanks so much!


    • I’ve never roasted them after rehydrating them, but I don’t know why it wouldn’t work. All the roasting is going to do is caramelize some of the sugars in the figs to develop flavors. I’d give it a try!


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