Figs are kept in the refrigerator for 3 days. You can soak them for a few minutes and rinse them. You can consume them immediately, or peel and blend them for sorbets, or cook them to prepare jams. You can also cut them in half, arrange them in a baking tray with parchment paper, cover them with cheesecloth and dry them in the sun for 5-6 days, turning them over 2-3 times a day. Once dried, they can be stuffed with an almond or a walnut, then wrapped and baked at 180° for 10-15 minutes.