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Desserts

Dulce de Higos con Queso

The Quirky Foodster Team

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30 min plus 24 hr soaking
Prep
2 hr 30 min
Cook

Ingredients

  • 1kg (2.2 lb) Small green figs, unripe
  • 400g (2 cups) Panela or dark brown sugar
  • 1L (4 cups) Water
  • 2 Cinnamon sticks
  • 4 Whole cloves
  • 1 (optional) Star anise
  • to serve 200g (7 oz) queso fresco, sliced

Method

  1. Wash the figs and score a small cross into the base of each with a paring knife. Soak in water for 24 hours, changing the water 2-3 times, to draw out bitterness.
  2. Boil the soaked figs in fresh water for 30 minutes, then drain.
  3. In a large pot, dissolve the panela in water over medium heat, adding cinnamon, cloves and star anise. Bring to a gentle simmer.
  4. Add the boiled figs to the syrup and simmer uncovered for 1.5-2 hours, until the figs are deeply tender and have absorbed the syrup, turning glossy and dark.
  5. Serve the figs warm or at room temperature in their syrup, with slices of queso fresco alongside.

Introduction: Dulce de higos is a traditional Ecuadorian dessert of whole green figs slowly candied in a spiced panela (unrefined cane sugar) syrup, served alongside fresh cheese to balance the intense sweetness.

Cultural Background: Dulce de higos is a traditional Ecuadorian dessert of whole green figs slowly candied in a spiced panela (unrefined cane sugar) syrup, served alongside fresh cheese to balance the intense sweetness. A dish with deep roots in the Andean provinces, it's especially popular during the Christmas season.

Tips: The initial soaking and boiling stages are essential to remove the natural bitterness of unripe figs — do not skip this step.

Variations: Some cooks add a splash of orange zest to the syrup for extra fragrance; the dish can also be served over vanilla ice cream. Already vegetarian; omit the cheese or serve with a dairy-free alternative for a vegan version.

Storage: Store in the syrup in an airtight container in the fridge for up to 2 weeks.

Reheating: Serve cold or gently warm the figs and syrup together on the stovetop over low heat.

Nutrition: Approx. 280 kcal, 5g protein, 6g fat, 54g carbohydrates per serving.

FAQs:

Q: Can I use ripe figs instead?

A: No — this dish specifically uses unripe green figs, which hold their shape through the long simmer; ripe figs would disintegrate.

Q: What is panela?

A: Panela is an unrefined whole cane sugar, sold in solid blocks, common throughout Latin America and giving a deep caramel-like sweetness.

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