Sweet Preserved Figs

Sweet preserved figs are one of Ecuador’s most beloved traditional desserts. The recipe features green figs slowly simmered in a rich panela syrup infused with cinnamon and aromatic spices until they become tender and deeply flavorful.

This dessert dates back to colonial times and remains an important part of Ecuadorian family cooking. It is commonly served during religious celebrations, holidays, and family gatherings throughout the Andean region.

Particularly popular in Quito and the Ecuadorian highlands, dulce de higos represents the country’s rich confectionery heritage and continues to be enjoyed by generations of Ecuadorians.

Sweet Preserved Figs

Preparación

30 mins

Cocción

2 hrs 30 mins

Tiempo Total

3 hrs

 

Menu: Dessert

Cocina: International

Porciones: 10

Calorías: 180 kcal

Chef: Geovanny

Ingredients

• 1 kg green figs (20–25 figs)
• 2 liters water (8 cups)
• 500 g grated panela (2½ cups)
• 1 liter additional water (4 cups)
• 2 cinnamon sticks (10 g)
• 3 whole cloves (1 g)
• 5 g baking soda (1 teaspoon)

Preparation

1. Wash the figs thoroughly and make a small cross-shaped cut at the bottom of each fig. This helps them cook evenly and absorb the syrup more effectively.
2. Place the figs in a large pot with 2 liters of water and the baking soda. Cook for about 20 minutes until they begin to soften. Drain, rinse several times with cold water, and gently squeeze each fig to remove excess bitterness.
3. In a large pot, combine the panela, 1 liter of water, cinnamon sticks, and cloves. Cook over medium heat until the panela completely dissolves and forms a fragrant syrup.
4. Add the figs to the syrup and simmer over low heat for about 2 hours, stirring occasionally. The figs should darken and become glossy while the syrup gradually thickens.
5. Remove the spices once the syrup reaches a rich consistency. Let the dessert rest for about 20 minutes so the flavors fully develop.
6. Serve the figs generously coated with syrup, either warm or chilled.

Chef’s Tips

• Choose firm green figs without bruises.
• Do not skip the baking soda step, as it improves texture and reduces bitterness.
• Maintain low heat throughout cooking for the best syrup consistency.
• Let the dessert rest before serving for deeper flavor.
• Store refrigerated in an airtight container for up to one week.

Traditional Variations

• Sweet figs served with fresh cheese.
• Sweet figs paired with traditional Andean cheese.
• Dark panela version for a richer flavor.
• Versions scented with anise in some Ecuadorian highland communities.

How to Serve

Traditionally, dulce de higos is served in a bowl with plenty of syrup and accompanied by fresh Ecuadorian cheese. It is often enjoyed as a dessert after lunch or during religious and family celebrations.

Popular beverage pairings include brewed coffee, mild canelazo, and herbal teas.

Recommended Side Dishes

• Fresh Ecuadorian cheese
• Andean farmer’s cheese
• Brewed coffee
• Cinnamon tea
• Herbal infusions

Did You Know?

Dulce de higos is especially associated with Holy Week celebrations in Ecuador, when many families prepare traditional panela-based desserts using recipes passed down through generations.