Brevas Con Arequipe
Colombian dessert of fresh figs poached in spiced sugar syrup, then split open and stuffed with arequipe (Colombian dulce de leche). The figs hold their shape; the syrup soaks the centres; the arequipe melts a little against the warm fruit. Eaten warm or cold, often with a small wedge of mild white cheese on the side.
Overview
Whole brown figs simmer slowly in a syrup of brown sugar, water, cinnamon and cloves until they're tender and the syrup has thickened to glossy. Off the heat, each fig gets cut almost through and stuffed with a generous spoonful of arequipe. Served warm or chilled, with extra syrup spooned over.
Ingredients
Figs
- 12 fresh brown figs (firm-ripe; the slightly under-ripe ones hold up best)
- 250 g panela (or dark brown sugar)
- 500 ml water
- 1 cinnamon stick
- 4 cloves
- 1 strip orange peel
- 1 tablespoon lemon juice
Filling
- 250 g arequipe (Colombian dulce de leche; or Argentine/Mexican dulce de leche)
To serve
- 200 g queso fresco (or mild feta cheese, cubed; optional but classic)
- A few pistachios (chopped, optional)
Method
Stage 1 - Trim the figs
- Trim the woody stem from each fig but leave the rest of the body intact.
- Pierce each fig three or four times with a toothpick (helps the syrup penetrate).
Stage 2 - Syrup
- Combine the panela, water, cinnamon, cloves, orange peel and lemon juice in a wide pan.
- Stir over medium heat until the sugar dissolves; bring to a simmer.
Stage 3 - Poach
- Lay the figs in a single layer in the syrup.
- Reduce to lowest heat; simmer very gently 50-60 minutes, basting occasionally with the syrup. The figs should be tender all the way through (a knife slides in easily) and the syrup reduced and glossy.
- Off the heat, let the figs cool in the syrup 30 minutes - they continue absorbing flavour.
Stage 4 - Fill
- Lift the figs out carefully (a slotted spoon and gentle hands).
- With a small knife, cut each fig almost through from the top, like a flower opening.
- Spoon a generous teaspoon of arequipe into each cut.
Stage 5 - Serve
- Place 2 figs per plate.
- Drizzle with the reduced syrup.
- Add cubes of queso fresco if using; scatter pistachios.
- Eat warm or chilled - both are correct.
Notes
- Panela vs brown sugar: Panela (unrefined cane sugar from Colombia) gives a deeper, almost molasses flavour. Dark brown sugar is the next-best substitute.
- Don't over-poach: The figs should hold shape. If they collapse, the syrup is fine but the dish becomes more compote than fig dessert.
- Cheese alongside: Sounds odd; works perfectly. The mild salt of fresh white cheese balances the sweetness. Worth trying at least once.
Storage
- Keeps 5 days refrigerated; flavour deepens. Bring back to room temperature or warm gently before serving.
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