Higos en Miel (Poached Figs)

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

Higos en Miel (Poached Figs)

About This Recipe

Yield:6 to 8
Active time:1 hour, 30 minutes
Total time:2 hours, 30 minutes
Special equipment:vegetable peeler, large heavy-bottomed saucepan or Dutch oven, parchment paper
This recipe appears in: Dulces: Higos en Miel (Poached Figs)


  • 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


  1. 1

    Carefully peel figs and trim and discard stems.

  2. 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. 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. 4

    Simmer figs until translucent, gently stirring from time to time, about 1 hour.

  5. 5

    Cool figs completely, at least 1 hour. Figs may be served at room temperature or chilled.


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