Name: Higos en Miel (Poached Figs) Recipe
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Latin American
Ingredients: 30 small fresh, ripe black figs (about 2 pounds); 2 cups sugar; 1 cup packed dark brown sugar; 1/4 teaspoon salt; 4 cups water

Higos en Miel (Poached Figs) Recipe

Tree or no tree, higos en miel were made whenever they were in season. The "figs in honey" were sticky and sweet, their tiny seeds tickling my mouth; I've always thought that sunshine would taste just like one of those translucent orbs.

2 hr 30 min total 1 hr 30 min cook 8 391 cal

Ingredients

8 serv.

30 small fresh, ripe black figs (about 2 pounds)
2 cups sugar
1 cup packed dark brown sugar
1/4 teaspoon salt
4 cups water

Instructions

Tap a step to mark it done

1 Carefully peel figs and trim and discard stems.
2 Stir together sugar, dark brown sugar, salt, and water in large heavy-bottomed saucepan or Dutch oven over medium-high heat and boil syrup until sugars are dissolved and syrup thickens, 5 to 7 minutes. Reduce heat to medium-low and add figs.
3 Cut a piece of parchment paper in the shape of pot. Cut a nickel-sized vent in the middle. Press parchment directly onto surface of fig-syrup mixture.
4 Simmer figs until translucent, gently stirring from time to time, about 1 hour.
5 Cool figs completely, at least 1 hour. Figs may be served at room temperature or chilled.