Steps
- Cut a small cross into the narrow end of 20 firm ripe figs. Put in a bowl, cover with water, and soak for 24 hours.
- Rinse, transfer to a saucepan, and cover with fresh water. Add 1 pinch of baking soda, bring to a boil over medium heat, and cook for 15-20 minutes, until soft.
- Remove from the heat and leave the figs in their cooking water for 24 hours. Drain and gently squeeze out excess water.
- Heat 795g of panela and 6 cups of water in a large saucepan over low heat until the sugar dissolves.
- Add the figs and simmer for at least 2 hours, stirring occasionally, until the syrup thickens. Spoon into bowls.