definitive, ultimate fig leather

fig dilemma.

the last two years, i've made fig jam (delicious, but there's only so much jam i and my associates can eat, and i usually end up with a fridge still full of last year's batch when the new season rolls around), and i wanted something portable and unusual (ie something i wouldn't buy) to preserve and enjoy this bounty. there are many, many recipes and techniques available on the net for making fruit leather, and even specifically fig leather, but none had sufficient detail. i have compiled my learnings for DEFINITIVE, ULTIMATE FIG LEATHER

• surprisingly easy but requires patience (about 6 hours' worth)
• don't underestimate the weather- pick a sufficiently cool (and preferably dry) day as the stove and oven will be on a while. also get a book or dvd to fill in the time, and a timer.
• the recipe below makes two 40cm x 30cm sheets; but if you can, double the recipe to make 4 trays and fill your whole oven because the amount of work is the same, and unlike jam, your whole proceeds may very well disappear in an afternoon
• the amount of sweetener is probably not very important; figs being very sweet as it is, i wonder if one could do without sweetener altogether
• an oven thermometer is very, very useful for this recipe. a dehydrator with a reliable temperature gauge would also do well

2-3kgs figs, rinsed

2-3Tbs lemon juice

0.25c agave syrup

3Tbs ground cinnamon, aniseed (optional)

halve or quarter figs; remove pithy top of stem. cook figs in large saucepan (8-10L) sealed with lid on low heat until some juice is released- about 10-15 minutes. remove lid, stir and cook on medium heat (gentle simmer), stirring every few minutes with a wooden spoon (so it doesn't stick) for the next 30-40 minutes. 

set oven to 50C. if oven only goes to 80C-100C, prop the door open 1-2cm with a wooden spoon or other item.

figs should be mushy. remove from heat for a minute, blend with a stabmixer in the saucepan until there are no bits of fruit; the seeds won't blend, and give a nice texture. stir in the lemon juice and agave nectar, and stir every minute over medium-low heat for a further 20-30 minutes until mixture is thick (ie the mixture doesn't slide back together immediately when a spoon is drawn in a line through the centre of the mixture).

spread half the mixture 0.5cm thick on a silicon baking sheet sprayed lightly with oil (or a cookie sheet covered with baking paper sprayed with oil). allow for 1-2cm border free from mixture; spread the rest on a second sheet. if using, sprinkle top with ground cinnamon and aniseed.

place on upper racks of oven for 3-4 hours until the leather is not too tacky or soft to the touch; there should be very little give. during this time, you may want to rotate the sheets front to back (my oven is hotter towards the door), and top and bottom trays (as heat rises and will dry the top tray more than the bottom). 

remove each sheet one at a time from oven temporarily. lightly spray a piece of baking paper (one for each sheet of leather) with oil and lay on each sheet of leather. lay a chopping board or other flat item on top, then flip the lot over and peel the silicon/baking paper bottom carefully off the leather. return the leather now on the baking paper to the oven for a further 30-45 minutes, or until the centre is not tacky to touch. switch the oven off and leave the door closed for 1-2 hours.

to store, cut with a sharp knife into stips and layer alternating with baking paper in an airtight container in the fridge.