Shiraz / Persian / Wild Figs - How to eat them right? How to extract as
much flavor as possible?
Today I was able to buy some dried Shiraz Figs (other names for them are
simply Wild Figs or Persian Figs), looking like this:
Having heard great things about them I was very happy to try them, but to
me they taste like a 'genereic' dried fruit, but maybe that's just because
I don't know how to treat them right.
Is the whole fruit eaten, or only the dried pulp?
Is it common to soak them in water over night before eating?
Are there any good ways to extract their flavor, especially for use in
pastry?
Regarding the last question: Will it work to cook them with cream and let
that infuse for a few hours like it is e.g. done with vanilla pods? I am
asking because there are some similarities, although vanilla pods aren't
exactly dried fruits.
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