Although there are a few options available, one of the best methods to dry whole or cut figs is to use an oven on low heat. Other possible methods are to dry the figs chemically with ascorbic acid or to use a food dehydrator.
A multi-step process is required to dry figs:
Assemble the required materials
Gather the necessary materials, which include a paper towel, large pot, large bowl, ice, knife, dehydrator trays or baking sheets and parchment paper.
Prepare the figs
Wash the figs under cool running water, then pat dry using paper towel. For large figs more than 2 inches wide at the widest point, slice them in half lengthwise.
Blanch the figs
Bring a large pot of water to a boil. Set up large bowl filled with ice water. Add the figs to the boiling water for about 30 seconds. Remove the figs and chill in the ice water. Pat the figs dry again.
Dry the figs
Preheat an oven to its lowest temperature setting. Place the figs on a parchment-lined baking sheet and dry in the oven for up to 24 hours, turning them every few hours.
Store the figs
Remove the figs from the oven and allow to air cool. Place the figs in an airtight container and store the container in a cool, dark location. Properly preserved, dried figs should be good to eat for up to two years.