This is a delicious Venezuelan dessert made out of, quite simply, figs and sugar. My dad helped me with this recipe since it was his favorite dessert growing up as a kid. He has a fig tree in the backyard so this dessert was made very organically. You can also find figs in supermarkets especially when they’re in season. This is an easy recipe, except for the 2-day wait in between steps, but it’s totally worth the wait!
- 7-8 cups (1 kg) of figs
- 8 cups of water
- 14-16 cups (2 kg) of sugar
First, wash the figs and cut the tips.
At the bottom of the fig, make an X-shaped cut and wash off the liquid that comes out after cutting the fig.
In a large pot, fill it up with enough water to cover the figs and boil. Once the water is boiling, add the figs and put another pot over the figs so they stay submerged in the water. Boil again and cook for 5 minutes.
Remove from the heat and strain. Wash the figs with running cold water and then let dry. Place the dry figs in a closed container or a plastic bag and place in the freezer. Leave in the freezer for a minimum of 48 hours, maximum of 6 months.
After at least 2 days, remove the figs and place under running water and take off the outer coat of the figs and put peeled figs to the side.
Immediately after all figs are peeled, place in a pot with the water and sugar. Boil sugar water and cook for another 5 minutes.
Add figs and boil again. Leave figs and sugar water cooking at medium heat until the figs are shiny and sugar water is thick and syrup-y.
Recipe from Mi Cocina II (the blue one) by Armando Scannone