To dry figs in an oven, wash and blanch them, oven-dry them for 24 hours, cool them, and then store them. Besides fresh figs, you need a stove, a pot, a bowl, a slotted spoon, ice, water, a knife, parchment paper, a baking sheet, an oven and an airtight container.
- Wash and blanch the figs
Put a pot of water on the stove over high heat, fill a bowl with cold water, and drop ice cubes into the bowl. Wash the figs. When the water boils, immerse the figs for 30 seconds, remove them with a spoon, and set them in the bowl of ice water.
- Put the figs in the oven
Line a baking sheet with parchment paper, and preheat the oven at its coolest setting. Remove the figs from the ice bath, and cut the large ones in half. Do not halve small figs. Set them on the baking sheet, and put the sheet in the oven.
- Turn and baste the figs
Check the figs after several hours. When they release their juices, spoon the liquid back over them. Check the figs every several hours, turning and basting them, until they feel dry but remain slightly chewy. To test the fruit, cool one fig, and take a bite.
- Cool and store the figs
Remove the figs from the oven, wait until they return to room temperature, and then set them in an airtight container. Close the lid, and store the figs in a dark location for up to two years.