Clara and her family have a special place in my heart. I first met them when I rented an apartment from them for almost six months while researching the Bogota back. I have been back several times since, and I always stay with the Palacios.. They are wonderful people who typify the kind and generous nature of Colombians in general.
The other day, while at the fruit market, I purchased several Brevas. Despite all of my previous visits – I remained fairly ignorant of this particular Colombian fruit, which is a type of fig.
So, Clara was kind enough to share a recipe for making a desert of Brevas that has been in her family for over 100 years, which I will now share with you. As a spectacularly bad cook – I was smart enough not to get too close as we were cooking, but I took copious notes. (When I cook, the fire department is often involved.)
The recipe is fairly simple – simple enough that I can probably manage myself next time. The ingredient list includes: Brevas, washed and rinsed, about a half cup of sugar (or panela) and cinnamon.
1. After rinsing the brevas, cut of the ends. Then partually section each breva. (Do not cut into pieces, just make a small cut at the top of the breva, extending about half way down the fruit).
2. Place in a saucepan, and cover with water.
3. Add about 1/3 to 1/2 cup of sugar (or panela) to the mixture.. and 1/2 tsp of cinnamon (or one small stick of cinnamon broken into smaller pieces)
4. Boil until the mixture thickens to a syrupy glaze (about 20 – 25 minutes.) This mixture will be dark brown (from the cinnamon).
5. Serve warm with a slice of mild cheese (queso de crema).
Delicious! The cheese is a perfect contrast to the sweet rich taste of the brevas..
For more about Colombian fruits