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Higos con queso
Higos con queso: highland figs in spiced panela syrup with a slice of fresh cheese
Across the Ecuadorian highlands, from Ambato to Loja, families make a big pot of figs in dark panela syrup around Christmas and for Sunday lunch, then serve the glossy, near-black fruit with a cool slice of salty fresh cheese. The figs turn tender and jammy, the syrup tastes of cinnamon and cloves, and the cheese cuts the sweetness. Use firm, slightly underripe green figs: ripe ones collapse. The usual mistake is rushing the syrup on a high boil, which leaves it thin and the figs pale instead of deep and shiny. Traditional queso fresco is often set with animal rennet; choose a cheese labelled vegetarian if that matters to you. Chef's tip: make them a day ahead; the figs soak up the syrup overnight and taste even better.
- Total time
- 120 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the figs
- 12 firm green figsabout 600 g
- ½ tsp bicarbonate of soda
- 1.5 litres waterdivided
For the syrup
- 9 oz panela or dark muscovado sugargrated or chopped
- 4 cloves
- 1 strip orange peelno white pith
To serve
- 7 oz queso frescosliced 1 cm thick; vegetarian fresh cheese if preferred
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Method
0/5 doneStep 1: Trim the stalk tips of 12 firm green figs and cut a small cross in the base of each. Put them in a pan with ½ tsp bicarbonate of soda and 1 litre of 1 litres water, bring to the boil and simmer for 10 minutes to soften the skins and draw out the bitter milky sap.
15 minStep 2: Drain, rinse the figs gently and squeeze each very lightly to push out a little of the green juice.
Step 3: Put 9 oz panela or dark muscovado sugar, 2 cinnamon sticks, 4 cloves, 1 strip orange peel and the rest of 0.5 litres water in a wide pan and stir over a medium heat until the panela dissolves.
5 minStep 4: Add the figs in one layer, bring to a gentle simmer and cook uncovered over a low heat, turning them now and then, for about 1 hour 15 minutes. They are ready when they are dark, tender to the tip of a knife and the syrup coats the back of a spoon.
75 minStep 5: Leave to cool in the syrup. Serve two figs per person with a spoonful of syrup and a slice of 7 oz queso fresco alongside. They keep for a week in a covered jar in the fridge.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 8 g
- Carbs
- 58 g
- Fat
- 6 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does higos con queso take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
- What can I use instead of panela or dark muscovado sugar?
- Caster sugar, same amount.
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