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.


24 Comments  •  Comments Feed

  1. Mollie says:

    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!

  2. Christine says:

    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!

    • Michele says:

      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!

  3. Pascale says:

    really good idea about soaking the dried figs Thank you for this!

  4. Marie G says:

    Thank you for this suggestion. It worked like a charm. I served them with bacon on Cornish hens so they were roasted and delicious – so was the ‘fig tea’.

  5. Terri King says:

    Just wondering why dried figs are so hard to eat?

  6. PIERRE ROUGEY says:

    Thanks Michele for your explanation over dried figs, very helpful!

  7. Michele C. says:

    Thank you for the tip. I recently purchased dried Turkish figs, and they gave the driest skin I’ve ever seen on a dried fruit. I’ll try this method. Oh and we spell our name the same way. Hehe. Thanks for the post.

  8. Dan Stroh says:

    Sounds to easy but practical. Thanks

  9. Anita says:

    Thank you so much for your tip on re-hydrating figs. I want to make jam but was only able to get dried figs. The recipes I came across gave no indication of weights or measurements. Am looking forward to trying your tip out! Best wishes Anita Greyling

  10. Jeanneeliz says:

    Cooking with Michele.comThanks for the tip. I have a great salad recipe that calls for fresh figs. My friends want me to bring the salad for Thanksgiving dinner but fig season is over. Thanks to you, now I can bring my salad.

  11. Eric Samson says:

    I have abag that are chopped to a little bit smaller than raisins. Boiling water over them and they are good and soft in less than an hour so I put in Grape Nuts and yoghurt and ate them.

  12. Julieann says:

    All i can find is sun dried figs. I make a fig and prosciutto ravioli and was wondering if i can do the same with them? They come in a ring and are somewhat hard

  13. Anne Stroud says:

    For how long can the reconstituted figs be kept? Keep in some of the water/tea?

    • Michele says:

      Anne, I’ve never reconstituted them without using them right away, so I’m afraid I can’t answer that with any certainty. I would say keep them covered in the liquid used and in a covered container in the refrigerator.

  14. Shane Simmons says:

    Hi Michelle
    I have dried figs, but they feel (and taste) juicy. I am making fig balsamic vinegar for Christmas gifts. Do I need to rehydrate them first.? The recipe calls for fresh figs, but they are out of season.

  15. Kathie says:

    Thank you for this idea with figs

  16. Mark Taylor says:

    I read somewhere that fruit juice could be used to re-hydrate figs so I’m going to try using prune juice since it has a similar flavor. I’m going to try both boiled and room temperature fruit juice as well as the boiled water method.

  17. Christy Lupien says:

    Thank you Michele! This worked great for using re-hydrated figs for my flatbread recipe.

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