Colombian brevas con arequipe are a beloved traditional dessert made with figs simmered slowly in syrup until tender, glossy, and deeply sweet, then filled with creamy arequipe, Colombia’s caramel-like milk spread.
This dessert is closely associated with family gatherings, holiday celebrations, religious festivities, and special after-meal treats. It is often served chilled with fresh cheese, creating a classic Colombian contrast between sweet fruit, rich caramel, and mild salty cheese.
Ingredients
- 1 kg green or slightly underripe figs (about 12 to 16 figs)
- 1.5 liters water (6 cups)
- 500 g granulated sugar (2 ½ cups)
- 1 cinnamon stick
- 5 ml lemon juice (1 teaspoon)
- 400 g arequipe or dulce de leche (1 ¼ cups)
- 200 g fresh farmer-style cheese, for serving
Instructions
- Prepare the figs, wash the figs thoroughly, remove the stems, and make a small cross-shaped cut at the bottom of each fig. Place them in a pot, cover with water, and cook over medium heat for 25 to 30 minutes, until tender.
- Reduce any bitterness, drain the figs and discard the cooking water. If the figs are very green or still taste bitter, cook them again in fresh water for another 15 minutes. Drain them well before continuing.
- Make the syrup, add the 1.5 liters of water, sugar, cinnamon stick, and lemon juice to a pot. Cook over medium heat, stirring until the sugar dissolves completely.
- Simmer the figs, add the figs to the syrup and cook over low heat for 45 to 60 minutes, until they absorb the syrup and the liquid becomes lightly thickened. Turn them gently so they keep their shape.
- Cool and fill, remove the figs from the syrup and let them cool completely. Open each fig slightly through the cut and fill it with about 20 to 25 g of arequipe, keeping the fruit as intact as possible.
- Serve the dessert, arrange the filled figs on a serving plate and add fresh cheese or farmer-style cheese on the side. Spoon a little chilled syrup over the figs if desired.
Chef’s tips
- Choose firm figs without bruises or overly soft spots so they can hold their shape during cooking.
- Keep the heat low while the figs cook in syrup; this helps them sweeten gradually without falling apart.
- Let the figs cool fully before adding the arequipe, so the filling stays thick and creamy.
- Store the finished dessert in an airtight container in the refrigerator for up to 5 days.
Traditional variations
In some Colombian homes, the figs are served whole with arequipe spooned on top instead of filling them. They may also be served with cuajada, fresh farmer cheese, or double-cream cheese.
Traditional serving style
Serve the figs chilled or at room temperature with a portion of mild fresh cheese. They are commonly enjoyed after lunch or as an afternoon treat with Colombian coffee, hot chocolate, or aguapanela.
Recommended accompaniments
- Fresh farmer-style cheese
- Cuajada
- Colombian coffee
- Hot chocolate
- Aguapanela
A culinary fact
Brevas are figs harvested before they fully ripen. Their firm texture makes them especially suitable for long, gentle cooking in syrup without losing their shape.
Pairing syrup-preserved fruit with cheese is a familiar feature of Colombian desserts. The fresh cheese balances the sweetness of the figs and arequipe, making the dessert rich without feeling overly heavy.
Frequently Asked Questions
Green or slightly underripe figs work best because they remain firm during cooking and keep their shape when filled. Fully ripe figs can become too soft in the syrup and may split apart. Firm figs also absorb the syrup gradually, becoming tender and sweet while still being sturdy enough to hold the arequipe filling.
Yes. You can cook the figs in syrup one or two days ahead and refrigerate them in the same syrup. Fill them with arequipe shortly before serving for the best appearance and texture. Keeping them in the syrup helps preserve moisture and prevents the figs from drying out in the refrigerator.
The first cooking stage softens the fruit and helps reduce bitterness, especially when using very green figs. Once that water is discarded, the figs are better able to absorb the sweet syrup. If they still taste noticeably bitter after the first boil, cook them once more in fresh water before adding them to the syrup.
Fresh farmer-style cheese, mild fresh cheese, cuajada, or double-cream cheese are traditional choices. Choose a soft cheese with a mild flavor and light saltiness. Strong aged cheeses are not ideal because they can overpower the delicate sweetness of the syrup and the creamy caramel flavor of the arequipe.
