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Published on Jul 3, 2012
Here's an idea from a cookbook which was written in 1845, The New England Economical Housekeeper. They claim they taste like fresh figs but they taste like dates to me. I've read that they could be used in any recipe calling for dried figs or dates.
Directions as written in the book:
Take six pounds of sugar to one peck (or sixteen pounds) of the fruit. Scald and remove the skin of the fruit in the usual way. Cook them over a fire, their own juice being sufficient without the addition of water, until the sugar penetrates and they are clarified. They are then taken out, spread on dishes, flattened, and dried in the sun. A small quantity of the sirup should be occasionally sprinkled over them whilst drying; after which, pack them down in boxes, treating each layer with powdered sugar. The sirup is afterwards concentrated and bottled for use. They keep well from year to year, and retain surprisingly their flavor, which is nearly that of the best quality of fresh figs. The pear-shaped or single tomatoes answer the purpose best. Ordinary brown sugar may be used, a large portion of which is retained in sirup.