👨‍🍳 Instructions

1. 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.

   💡 Tip: Soaking helps to tenderize the figs and reduce bitterness.
2. 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.

   💡 Tip: The baking soda helps to soften the figs.
3. 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.

   💡 Tip: Ensure all the sugar is dissolved before proceeding.
4. 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.

   💡 Tip: Stir occasionally and gently to prevent the figs from breaking apart. The syrup should coat the back of a spoon.
5. 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.

   💡 Tip: This dessert can be stored in an airtight container in the refrigerator for up to a week.