Each month, our Food Festival series celebrates a single ingredient or dish through a chef-driven recipe, practical tips, and serving inspiration rooted in real kitchens.
This month, we’re featuring Higos con Queso (Figs with Cheese), a traditional Ecuadorian treat but this time, with a twist. Chef Daniela Navarrete added her special touch to the dish, preparing a homemade ricotta for the base.
Ingredient Spotlight: Green Figs
Traditional Ecuadorian Higos con Queso is made with green figs, which are harvested before ripening and require extensive preparation. The figs are peeled, cleaned, and simmered in a cane sugar syrup until tender, creating the signature sweet flavor that generations of Ecuadorians have enjoyed.
In New York, chefs typically work with ripe varieties like Black Mission figs. Softer and naturally sweeter than Ecuador’s green figs, they require much less cooking time. “If you cook them too long, they’ll fall apart,” says Chef Daniela Navarrete, who adapts the recipe by focusing on a rich syrup while preserving the fruit’s texture.
Though the ingredients may differ, the spirit of the dish remains the same: a simple, comforting combination of figs, cheese, and syrup that connects Ecuadorians to home.
Recipe: Higos con Queso (Figs with Cheese)
by Chef Daniela Navarrete
Ingredients
Figs & Syrup
- 1 lb fresh figs (green figs)
- 2½ cups water
- 1 cup grated panela (adjust to taste)
- 1 cinnamon stick
- 2–3 cloves
- 1 star anise
Homemade Ricotta Cheese
- 1 gallon of milk
- 2 table spoons of fresh lemon juice or white vinegar
Procedure
Figs & Syrup
- Peel the figs (wear gloves if possible—they can stain your hands).
- Make a small cross cut at the base of each fig.
- Pre-cook the figs in plain water for 10–15 minutes to remove bitterness.
- Drain and rinse them.
- Then cook the figs with fresh water, panela, and spices over medium-low heat.
- Simmer for 30–45 minutes until the figs are tender and the syrup thickens.
Homemade Ricotta Cheese
- In a pot, heat the milk into medium heat.
- Bring it to about 185–195°F (just before boiling). Don’t let it fully boil.
- Turn off the heat and gently stir in the lemon juice or vinegar.
- You’ll see the milk curdle immediately (curds + whey).
- Let it sit undisturbed for 10–15 minutes.
- Strain through a cheesecloth or fine sieve.
- Let it drain 5–20 minutes depending on how creamy or firm you want it.
- Done. That’s your fresh ricotta.
Pro Tips from Our Chefs
- Conserve the figs in the syrup and eat at any time
- For dessert, when the ricotta is cold, whip it and serve with two figs (and extra syrup!)
How to Use It: Serving Suggestions
- Enjoy for breakfast with granola as a sweet start to your day
- Delicious as an afternoon snack with tea
- Serve as dessert by whipping the chilled ricotta, adding two figs, and some crumbles (cookies, streusel, or chopped nuts)
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
The peppers in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.
Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
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