Storage: Store dried in a cool, dry place (like a cupboard or closet) in an air-tight container.
Calimyrna figs may develop a surface layer of white crystallized sugar during storage (often within 2-4 weeks of opening). They are still just as high quality and perfectly safe to eat.
Shelf Life: At least twelve months.
Dried Calimyrna figs have their hard stem attached, which is often not consumed. If using calimyrnas as an ingredient, we recommend slicing off the stem first. Some chefs feel that dried figs work better as ingredients when they are soaked for about 24 hours in prior to use.
Dried figs can simply be eaten out of hand (though they are sometimes too moist for use in trail mixes), but they’re also wonderful in baked goods, sauces, braised dishes and desserts.
Adding dried fruit to braising dishes just before the slow-braise will rehydrate it and infuse its flavors into the sauce. Some varieties will also break down during the braising process.
Dried fruit is sometimes rehydrated before being used as an ingredient. The most common way to do this is to place the fruit in a bowl and pour boiling water over it. Let it sit for 5-10 minutes until plump, then drain the water.
Other methods include soaking the fruit overnight in the refrigerator (results may vary with the variety), steaming, or poaching in liquid on the stove. However, this poaching liquid need not be pure water. Many chefs rehydrate dried fruits in liqueurs to infuse them with additional flavor.
Figs work particularly well (usually rehydrated) in simple desserts with cream, ice cream, or mascarpone cheese, along with spices, and honey or caramel. They can also be stuffed with nuts and/or sweeter blue cheeses.
Pair calimyrna figs with flavors like nuts (especially almonds, walnuts or pistachios), cheeses (blue, parmesan, manchego, or ricotta), cured meat, pork, rabbit, pheasant, guinea fowl and/or red wine.
