Desserts
Colombian Candied Figs
Dulce de breva keeps the figs whole, tender and glossy in a syrup flavored with panela, cinnamon and cloves. Serve with arequipe, the Colombian dulce de leche, and fresh cheese; the fruit is never mashed into jam.
Part of the collection: Colombian Christmas recipes
- Total time
- 455 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Colombian
Ingredients
Method
Wash the figs
Wash the 600 g figs under running water. Choose firm fruit without bruising or mold; avoid very ripe, soft figs.
Score the figs
Make a shallow cross about 5 mm deep in the base of each fig without splitting it apart. Trim only the hard stem tip if it sticks out.
Soften the figs
Cook the figs in the 1500 ml water with the 2 g baking soda for 20–30 minutes from a gentle boil, until a skewer slides in easily.
Rinse the figs
Rinse the cooked figs with clean water to remove the baking soda. They should be well drained before going into the syrup.
Make the syrup
Dissolve the 400 g panela in the 1000 ml water with the cinnamon stick and 4 cloves over low heat for about 10 minutes.
Simmer in syrup
Cook the whole figs uncovered in the syrup over low heat for 90–120 minutes. They are ready when dark and glossy and the syrup lightly coats a spoon; gently swirl the pan rather than crushing the fruit.
Remove the spices
Remove the cinnamon stick and all 4 cloves when cooking is complete.
Chill the dessert
Cool the figs in their syrup in a shallow container for no more than 1 hour, then refrigerate for 4 hours at 4 °C or below. Total time out of the refrigerator must stay under 2 hours.
Serve
Serve 2 figs per person with a share of the syrup, 20 g dulce de leche and 30 g fresh cheese. Makes 6 servings.
The step photos are illustrative.
Notes
Buy firm green figs sold as food, not fruit from ornamental plants. This is a stovetop recipe; water boils near 100 °C at sea level and at a lower temperature at altitude. Keep the fruit whole throughout. Refrigerate covered in its syrup at 4 °C or below for up to 5 days; add the cheese and dulce de leche when serving. This is a refrigerated dessert, not a shelf-stable preserve. The accompaniments contain milk.
Nutrition facts
1/6
- Protein
- 7.6 g
- Carbohydrates
- 96.5 g
- Fat
- 8.9 g
Per 2 figs with one sixth of all the syrup, 20 g dulce de leche and 30 g queso fresco. USDA brown sugar approximates panela; removed spices and rinsed-off baking soda are excluded. Leaving syrup reduces sugar intake.
Reference source: USDA FoodData Central / Standard Reference
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Dulce de breva keeps the figs whole, tender and glossy in a syrup flavored with panela, cinnamon and cloves. Serve with arequipe, the Colombian dulce de leche, and fresh cheese; the fruit is never mashed into jam.
Frequently asked questions
How is this different from fig jam?
The figs stay whole and are served in panela syrup. Jam uses chopped or crushed fruit and is intended for spreading; these are different recipes.
Why soften the figs before adding panela?
The first simmer softens the fruit. Adding tender figs to the syrup helps preserve their shape without leaving a firm center.
What if the syrup thickens before the figs soften?
Add small amounts of hot water and continue over low heat until a skewer slides in easily, without stirring roughly.
