Dulce de higos or fig preserves in syrup

Name: Dulce de higos or fig preserves in syrup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 20 figs
Ingredients: 20 fresh ripe but firm figs; Pinch of baking soda; 1 ¾ lb panela or hard brown cane sugar; cinnamon sticks; water; Slices of quesillo cheese or queso fresco

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4.7

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Prep Time
30 mins
Cook Time
3 hrs
Additional Time
2 d
Total Time
3 hrs 30 mins
Servings
20 figs
Course
Dessert
Cuisine
South American, Ecuadorian

Dulce de higos or fig preserves in syrup

Iris Warren

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Dulce de higos or fig preserves in spiced syrup are made by cooking ripe figs in a syrup of panela/piloncillo or brown cane sugar and spices.

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Ingredients

Servings

20 fresh ripe but firm figs washed
Pinch of baking soda
1 ¾ lb panela or hard brown cane sugar
cinnamon sticks cloves and other spices – optional
water

To serve:

Slices of quesillo cheese or queso fresco

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Instructions

Make a crosswise cut on the thin side of each fig.
Place the figs in a bowl, cover them with water and let them soak for 24 hours.
Rinse the figs, place them in a saucepan, and cover them with water, about 8 cups.
Add the baking soda and bring the water to a boil over medium heat, cook for about 15-20 minutes or until soft.
Remove from the heat and let the figs soak in the water they cooked in for another 24 hours.
Drain all the water from figs and gently squeeze each fig to remove as much water as possible.
Place the panela or hard brown cane sugar and the spices in a large saucepan, cover with about 6 cups of water and cook on low heat until the panela is completely dissolved.
Add the figs and simmer until the panela syrup begins to thicken, at least a couple of hours, stir occasionally.
Serve either warm or cold with a slice of quesillo, fresh mozzarella, queso fresco, farmer’s cheese or the cheese of your preference.