Brevas con Arequipe: Candied Figs with Dulce de Leche

Brevas con Arequipe is a popular Colombian dessert that takes traditional candied figs to the next level. By taking the slow-cooked, syrup-infused fruits and generously stuffing them with thick, creamy caramel (arequipe), you achieve a wonderful contrast of textures and flavors.

The secret to this 3-hour and 20-minute masterpiece remains in the patient slow-cooking of the figs to ensure they are perfectly tender. Once completely cooled, piping the sweet milk caramel into the center makes it an absolutely foolproof, decadent treat for any special occasion.

Brevas con Arequipe (Candied Figs with Dulce de Leche)

The ultimate Colombian sweet treat! Slow-cooked candied figs cooled and generously stuffed with creamy dulce de leche.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs 10 minutes mins

Total Time 3 hours hrs 20 minutes mins

Course Dessert / Sweets

Cuisine Colombian, Latin American

Servings 12 portions

Ingredients

  

• 1 kg Figs Brevas
• 7 cups Water
• 1.5 kg Sugar White, brown, or panela
• Lemon drops
• Arequipe or dulce de leche to taste

Instructions

 

• Prep the figs: Wash the figs thoroughly. (Chef's Hack: You can optionally soak them in water for 3 to 24 hours prior to cooking to help release their natural milky sap). Cut off the small top stems and make a deep cross-shaped cut at the thickest base of each fruit.
• Initial boil: Place the scored figs into a pressure cooker with 4 cups of water. Cook under pressure for 10 minutes to quickly soften their thick skins.
• Candy the fruit: Open the pot carefully, add the sugar (or panela) and the remaining 3 cups of water. Lower the heat and let the figs slow-cook (calar) undisturbed for 3 hours.
• Stuff and serve: Add a few drops of lemon juice to the syrup. Let the figs cool down completely. Once cold, gently squeeze them open along the cross cut and pipe a generous amount of arequipe directly into the center of each fig. Serve and enjoy!

Notes

• Botanical Fact: brevas are technically unbloomed flowers from the fig tree, traditionally harvested earlier in the year between June and July.
• Holy Week Tradition: Stuffed figs are a commonly shared sweet during Semana Santa (Holy Week) across many Colombian regions, specifically noted in towns like San Pedro in the Valle del Cauca department.
• Cheese Pairing: To beautifully balance the intense sweetness of the syrup and the caramel filling, Colombians frequently serve these stuffed figs alongside a thick slice of fresh, unsalted white cheese or cuajada.

Keywords Brevas con arequipe, Candied Figs with Dulce de Leche