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Dulce de Higos
Candied Figs in Spiced Syrup
A traditional Venezuelan sweet treat of green figs gently simmered in a spiced sugar syrup until tender and translucent. Perfect for holiday celebrations or served with cheese.
๐ง ์ฌ๋ฃ
- 1kg Green figs(Choose firm, unripe green figs. They should be free of bruises and soft spots.)
- 800g Granulated sugar(For the syrup.)
- 1.5 liters Water(For soaking and syrup.)
- 2 tablespoons Salt(For the soaking water.)
- 2 Cinnamon sticks(About 3-4 inches each.)
- 6 Whole cloves(Do not crush.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the figs: Wash the green figs thoroughly. Make a small 'X' cut at the bottom of each fig, being careful not to cut all the way through. This helps the figs absorb the syrup and prevents them from bursting.
โฑ๏ธ 5 minutes - 2
Soak the figs: In a large bowl, dissolve the 2 tablespoons of salt in 1.5 liters of water. Submerge the scored figs completely in the salted water. Cover and let them soak at room temperature overnight (or for at least 8-12 hours). This process draws out bitterness and firms the figs.
โฑ๏ธ Overnight (8-12 hours) - 3
Drain and blanch: Drain the figs from the salted water and rinse them well under cold running water. Bring a large pot of fresh water to a rolling boil. Carefully add the figs and blanch for about 5 minutes. This step further softens the figs and prepares them for the syrup.
โฑ๏ธ 10 minutes (5 min boiling + 5 min draining) - 4
Prepare the syrup: Drain the blanched figs and set aside. In the same large pot (cleaned), combine the 800g of sugar with 1 liter of fresh water. Add the cinnamon sticks and whole cloves. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. Reduce the heat to medium-low and simmer for about 10 minutes to allow the spices to infuse.
โฑ๏ธ 15 minutes - 5
Cook the figs in syrup: Gently add the blanched figs to the simmering spiced syrup. Ensure they are fully submerged. Bring the syrup back to a gentle simmer. Cover the pot partially, leaving a small gap for steam to escape. Cook over low heat for approximately 3 hours, or until the figs become translucent and tender. Stir occasionally, very gently, to prevent sticking and ensure even cooking. The syrup will thicken as it cooks.
โฑ๏ธ 3 hours - 6
Cool and store: Once the figs are translucent, remove the pot from the heat. Let the dulce de higos cool completely in the syrup. This allows the flavors to meld and the figs to absorb more syrup. Once cooled, transfer the dulce de higos, along with the syrup, to clean jars or an airtight container. Store in the refrigerator. It will keep for several weeks.
โฑ๏ธ 2 hours (cooling)
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse only firm, unripe green figs for the best texture.
- โThis is a classic Venezuelan dessert, often enjoyed during the Christmas season.
- โServe chilled or at room temperature, often accompanied by fresh queso blanco (white cheese) for a delightful sweet and savory contrast.
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- Add other spices like star anise or a strip of orange peel to the syrup for a more complex flavor profile.
- Adjust the sugar quantity to your preference for a less sweet version, though this may affect preservation.
- A splash of rum or brandy can be added to the syrup during the last 30 minutes of cooking for an adult twist.