Ingredients
- Figs (between green and riped so they stay firm)
- 2 lb Piloncillo (brown sugar sold in solid form in mexican stores)
- 2 o 3 cinnamon bark
- 2 cloves
- 1 star anise
- 1 pinch of sodium bicarbonate
- 2 leaves of the fig plant
1st day
– Make a cross cur in the neck of every fig.
– Put the figs in a recipient and cover it with water, leave it soaking for a whole day.
2nd day
– Throw away the water
– Put the figs in a pot and fill it with water until it covers the figs.
– Add the bicarbonate and boil the water with the figs. Keep cooking for 15 to 20 minutes or until the figs are soft (slightly squeezable).
– Keep the figs in the water in which they were cooked for another 24 hours.
3rd day
– Throw away the water and squeeze each fig delicately until most water is out.
– Put the panela (brown sugar), cinnamon, clove, star anise, and the leaves in a large pot
– Add 6 cups of water and set it to low heat until the panela is totally dissolved and starts becoming syrup.
– Add the figs and continue cooking on low heat until the syrup becomes thick -approximately 3 to 4 hours.
Serve the figs -hot or cold- in their syrup. You might add a slice of fresh cheese.
Credits go to doña Clara Alvites viuda de Felipe and to Laylita for their ideas that contributed to this excellent recipe.
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