Higos en Miel (Poached Figs) Recipe

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
20110916-127677-Dulces-Figs-PRIMARY.jpg

Figs will keep in an airtight container, refrigerated, for 1 week.

Recipe Details

Higos en Miel (Poached Figs) Recipe

Active 90 mins
Total 2 hrs 30 mins
Serves 6 to 8 servings

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

Directions

  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.

Special equipment

vegetable peeler, large heavy-bottomed saucepan or Dutch oven, parchment paper

This Recipe Appears In

More Serious Eats Recipes