Higos en Miel (Poached Figs) Recipe

Updated April 06, 2025

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

Recipe Details

Cook 90 mins

Active 90 mins

Cooling Time 60 mins

Total 2 hrs 30 mins

Serves 6 to 8 servings

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Ingredients

Carefully peel figs and trim and discard stems.
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.
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.
Simmer figs until translucent, gently stirring from time to time, about 1 hour.
Cool figs completely, at least 1 hour. Figs may be served at room temperature or chilled.

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

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	391
% Daily Value*
Total Fat 0g	1%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 79mg	3%
Total Carbohydrate 101g	37%
Dietary Fiber 4g	16%
Total Sugars 96g
Protein 1g
Vitamin C 3mg	15%
Calcium 76mg	6%
Iron 1mg	4%
Potassium 379mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.