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Candied or Crystallised Figs

Proceed as in third method for drying until the syrupdipping stage is reached. At this point, on removing them from the boiling syrup drain and sprinkle thickly with granulated sugar, then place on thin wooden slabs or "hurdles" of galvanised iron and dry very slowly in fruit-dryer or slow oven, turning the figs frequently. When thoroughly dried and sugared these may be packed in layers, with oil paper between and kept in a dry place. Or proceed as for candied cherries, dipping first in brine instead of lye.