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.
Course Dessert, Sweets
Cuisine Ecuadorian, Latin American
Keyword Caramelized figs, Dulce de higos, Figs, Panela, Piloncillo, Preserves
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Soaking time 2 daysdays
Total Time 3 hourshours30 minutesminutes
Servings 20figs
Ingredients
20fresh ripe but firm figswashed
Pinchof baking soda
1 ¾lbpanela or hard brown cane sugar
Cinnamon stickscloves and other spices – optional
Water
To serve:
Slicesof 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.