Lately there's been an abundance of figs in our farm box, and I'm getting worried that this latest batch is going to go bad before I have time to deal with them (not a bad problem to have, I know...). I have heard divergent opinions about the success of freezing figs. I generally prefer them cooked (roasted, especially), and I am wondering if freezing them will negatively affect texture in a cooked product. Opinions?
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