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Dulce de Higos con Queso
Dulce de higos con queso is a classic Ecuadorian dessert featuring tender, spiced figs simmered in a rich syrup, traditionally served with a slice of fresh, mild cheese. It's a delightful combination of sweet and savory.
🧂 Ainekset
- 2 lbs (approx. 12-15 figs) Fresh figs
- 1.5 lbs Brown sugar or piloncillo/panela
- 5 cups Water
- 2 pieces Whole cloves
- 1 piece Cinnamon stick
- 0.25 tsp Baking soda
- For serving Fresh mild cheese (like queso fresco or farmer's cheese)
👨🍳 Ohjeet
- 1
Wash the figs thoroughly. Make a small cross-shaped incision at the top of each fig. Place the figs in a large bowl and cover with water. Let them soak overnight.
💡 Ammattilaisvinkit: Soaking helps to tenderize the figs and reduce bitterness. - 2
The next day, drain the figs. Place them in a large pot and cover with fresh water. Add the baking soda and bring to a boil. Cook until the figs are tender, about 20-30 minutes.
💡 Ammattilaisvinkit: The baking soda helps to soften the figs. - 3
Drain the figs and set them aside to cool slightly. In the same pot, combine the brown sugar (or piloncillo), 5 cups of water, cloves, and cinnamon stick. Cook over medium heat, stirring until the sugar is completely dissolved and the syrup begins to thicken.
💡 Ammattilaisvinkit: Ensure all the sugar is dissolved before proceeding. - 4
Add the blanched figs to the syrup. Bring to a gentle simmer, then reduce the heat to low. Cook uncovered for at least 2-3 hours, or until the figs are very tender and the syrup has thickened to your desired consistency.
💡 Ammattilaisvinkit: Stir occasionally and gently to prevent the figs from breaking apart. The syrup should coat the back of a spoon. - 5
Remove the cinnamon stick and cloves. Let the dulce de higo cool slightly. Serve warm or at room temperature with slices of mild cheese.
💡 Ammattilaisvinkit: This dessert can be stored in an airtight container in the refrigerator for up to a week.
💡 Ammattilaisvinkit
- ✓Piloncillo or panela can be used instead of brown sugar for a more traditional flavor.
- ✓If the syrup becomes too thick during cooking, you can add a little more water.
- ✓Some recipes suggest adding a splash of rum or brandy towards the end of cooking for added depth of flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Serve with a dollop of fresh cream or a scoop of vanilla ice cream.
- Add a few drops of orange blossom water to the syrup for an aromatic touch.