Can I use dried figs for this recipe?
Yes, you can. Rehydrate them in warm water for about 30 minutes before adding them to the syrup. The simmering time might need to be adjusted slightly.
DESSERT
Ecuadorian Figs with Cheese (Higos con Queso)
Discover the delightful contrast of sweet and savory with this classic Ecuadorian dessert. Tender figs are gently simmered in a rich, spiced panela syrup, then served warm alongside slices of fresh, salty cheese. It's a truly unique and satisfying end to any meal.
HOW TO MAKE IT
Let's cook.
01
In a medium saucepan, combine the panela (or brown sugar), water, cinnamon stick, and cloves. Bring the mixture to a simmer over medium heat, stirring occasionally until the panela is fully dissolved, about 5 minutes.
02
Add the halved figs to the simmering syrup. Reduce the heat to low, cover the saucepan, and let the figs simmer gently for 20 minutes, or until they are tender and have absorbed some of the syrup.
03
Remove the saucepan from the heat and stir in the vanilla extract. Discard the cinnamon stick and cloves.
04
Arrange the slices of queso fresco on individual serving plates.
05
Spoon the warm, syrupy figs over and around the cheese. Serve immediately.
About This Recipe
Discover the delightful contrast of sweet and savory with this classic Ecuadorian dessert. Tender figs are gently simmered in a rich, spiced panela syrup, then served warm alongside slices of fresh, salty cheese. It's a truly unique and satisfying end to any meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, add a thin strip of orange peel to the syrup while it simmers. If fresh figs are unavailable, dried figs can be rehydrated in warm water for 30 minutes before simmering, though cooking time may vary.
Easy Substitutions
If panela is not available, dark brown sugar is a good substitute. For the cheese, a mild feta or even a fresh goat cheese can be used if queso fresco is hard to find. A pinch of nutmeg can replace the cloves for a different spice profile.
Storage & Reheating
Leftover figs can be stored in an airtight container in the refrigerator for up to 3 days. Store the cheese separately. Reheat the figs gently on the stovetop or in the microwave before serving with fresh cheese.
Serving Suggestions
Serve this dessert warm as a delightful end to any meal. It pairs wonderfully with a cup of strong Ecuadorian coffee or a glass of chilled white wine. For a more elaborate presentation, garnish with a sprig of fresh mint or a sprinkle of toasted chopped nuts.
Common Mistakes
Overcooking the figs can make them mushy; simmer gently until just tender. Not dissolving the panela completely can result in a grainy syrup. Using a cheese that is too strong or aged will overpower the delicate fig flavor; opt for fresh, mild, and slightly salty varieties. Forgetting to remove the whole spices before serving can lead to an unpleasant bite.
Frequently Asked Questions
What is panela?
Panela is unrefined whole cane sugar, common in Latin America. It has a rich, caramel-like flavor. Dark brown sugar is the closest substitute.
Can I make this ahead of time?
The figs can be made a day in advance and stored in the refrigerator. Reheat them gently before serving with fresh cheese.
What kind of cheese is best?
Queso fresco is ideal due to its mild, fresh, and slightly salty profile. A mild feta or fresh goat cheese can also work.
MORE TO KNOW
Higos con Queso is a beloved dessert in Ecuador, often enjoyed as a simple yet satisfying treat. The key to its charm lies in the contrast between the intensely sweet, spiced figs and the fresh, slightly salty cheese. The panela, a traditional unrefined cane sugar, imparts a deep, caramel-like flavor that is distinct from regular brown sugar. Simmering the figs slowly allows them to become incredibly tender and fully infused with the aromatic syrup.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.