Article: This should be the lowest setting your oven has, which is necessary to dry the figs at a low, even temperature. Drying them at a higher temperature would result in cooked figs. If your oven doesn't heat to such a low temperature, set it at the lowest possible temperature and keep the oven door partially open. Carefully trim away the stems as well as any damaged parts and pat them dry with a paper towel or dishcloth. Use a paring knife to slice the figs from stem to tip, lengthwise, on a cutting board. If they are particularly large, cut them in quarters. Be sure to use a rack with ventilation holes, so that the figs dry from below and above. Using a regular baking pan will result in figs that don't dry evenly. Prop the oven door open slightly to allow the moisture to escape and prevent the figs from getting too hot and cooking instead of drying. If you don't want to leave the oven on continuously, you can turn it off halfway through, then turn it back on if necessary. Be sure to turn the figs occasionally during the drying process. The figs are done drying when the outsides are leathery and no juice can be seen on the inside when you split one open. Remove them from the oven and let them cool completely before placing them in airtight containers, like Ziploc bags. You can freeze figs for up to 3 years. Or, you can keep them in the fridge for several months.
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Preheat your oven to 140° F (60° C). Rinse the figs thoroughly with water. Cut the figs in half. Lay them cut-side-up on an oven-safe rack. Put the figs in the oven for up to 36 hours. Allow the figs to cool completely before storing them. Put airtight containers full of dried figs in the fridge or freezer.