Dried Figs

Ingredients: Dried figs.

Dried fruits such as dried figs were part, before the Middle Ages, of the traditional cuisine of many countries. In the Europe of that time, cakes beef with prunes and dates were tasted, pickled fish was accompanied with raisins and figs and the ducks with fruits.

It is a fruit with numerous historical references that retract us to the Quaternary Age. In the Old Testament they were related as one of the signs of "wealth". The main producers of this fruit are Turkey and Spain. The use of dried figs is varied: pastries, cakes, ice cream recipes. Its use is based on direct consumption, pastries, cakes and recipes. Its use in the dried state is important as they are, especially in winter, a concentrated food, easy to preserve, and, in small volume, they are very nutritious, easily digestible, palatable and high energy power because of its concentration of rapid digestion sugars.