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How to Stew Figs

by
author image Marcy Reed
Marcy Reed has been a certified nurse midwife since 2004 and a writer since 2007. She has been published in "Midwifery Today." Reed earned a bachelor's degree in nursing in California and received her midwifery education in Kentucky.
How to Stew Figs
Stewed figs on a plate with cheese and honey. Photo Credit SMarina/iStock/Getty Images

Fresh figs are highly perishable, but dried figs are hardy, available year-round and easy to ship and store. You can eat both fresh and dried figs plain, or you can stew figs for a warm, sweet treat that also works well with savory dishes. According to the California Fig Advisory Board, the most common American figs are the deep purple Mission figs and the golden-brown Calimyrna. Both of these figs lend themselves to stewing, although they have different flavor profiles. Choose Calimyrna figs when possible for savory dishes.

Stewing Dried Figs

Step 1

Cut off the stem of each fig with scissors, and cut the figs into bite-size piece.

Step 2

Place the figs in a saucepan, and cover them with 2 to 3 cups of water.

Step 3

Cook the figs over low heat until they are soft -- about half an hour.

Step 4

Drain the figs in the colander, and set them aside to cool.

Stewing Fresh Figs

Step 1

Trim the stems off the fresh figs with the scissors.

Step 2

Place the fresh figs in a saucepan, and cover them with water.

Step 3

Place the saucepan on the burner, and turn the heat to medium-high. Heat until boiling.

Step 4

Reduce the heat to low, and simmer the fresh figs until tender -- about 20 to 30 minutes.

Step 5

Pour the sugar over the figs and stir with a large spoon. Simmer the figs for an additional 5 minutes.

Step 6

Drain the figs in the colander, and set them aside to cool.

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