Reconstituting Dried Figs
I have a rec ipe that calls for fresh figs but all I can find are dried mission figs. Can I make them taste more like fresh figs somehow, for example, plumping them a little liquid? If so, what liquid should be used - water, brandy, sherry? Has anyone tried to do this? Tx.
Well, I love poaching them in tea and a flavored syrup, as in this recipe:
1 cup sugar
4 cups water
2 tea bags
The pared rind of 1 navel orange (wash it carefully before using)
1 pound dried figs
2 tablespoons chopped crystallized ginger
In a heavy-based saucepan, heat the sugar and water, stirring occasionally, until the sugar dissolves. Add the tea bags and steep for 5 minutes. Remove and discard the bags.
Add the rest of the ingredients and bring to a boil, then reduce heat to medium low. Cover and simmer for 20 minutes or until the figs are tender. Let cool to room temperature before serving; don’t discard liquid. To store, place the figs and their liquid in a covered container and refrigerate.
re: Karl S
That recipe sounds delicious and one I will certainly try in the future, but the flavor I am going for is one just of fresh figs since there will be other ingredients with competing flavors. In fact, I would like them to taste less sugary but am wondering if water would make them taste just too bland.