Clara Lozano and her husband, Alvaro Palacios

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.

Mangostinos and brevas. Brevas are the small green fruit

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.

panela

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).

Boiling brevas: Photo by Camila

5.  Serve warm with a slice of mild cheese (queso de crema).

Traditionally served with a mild white cheese and cold milk

Delicious!  The cheese is a perfect contrast to the sweet rich taste of the brevas..

For more about Colombian fruits