Dulce de higos or fig preserves in syrup
User Reviews
4.7
174 reviews
Excellent
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Prep Time
30 mins
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Cook Time
3 hrs
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Additional Time
2 d
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Total Time
3 hrs 30 mins
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Servings
20 figs
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Course
Dessert
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Cuisine
South American, Ecuadorian
Dulce de higos or fig preserves in syrup
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Dulce de higos is a traditional fig preserve made by soaking fresh figs, then cooking them with panela sugar and warming spices to create a thick syrup. The figs become tender and infused with sweet spiced syrup, a treat commonly served with fresh cheeses like quesillo or queso fresco.
Description
This recipe begins by soaking firm, ripe figs in water for 24 hours after crosswise cuts. After boiling them with a pinch of baking soda until soft, the figs soak again in their cooking water to further soften. Then panela sugar and optional spices like cinnamon sticks are cooked slowly with water to dissolve and form a syrup.
The figs are added to the syrup and simmered gently for hours until the syrup thickens and coats the figs. The final preserves pair traditionally with mild fresh cheeses for a balance of sweet and creamy textures. Dulce de higos can be served warm or cold, making it versatile as a dessert or accompaniment.
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Ingredients
- 20 fig washed, fresh, ripe but firm
- Pinch baking soda
- 1 ¾ lb panela sugar or hard brown cane sugar
- cinnamon stick cloves and other spices - optional
- water
To serve:
- lices Quesillo Cheese or queso fresco
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
174 reviews
Excellent
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