Recipe

Slightly Savory Pan de Higo

Recipe
1 Question

Photo by AntoniaJames

This recipe was entered in the contest for Your Best Holiday Confection
Chef
AntoniaJames's Notes: Nothing brightens up a holiday cheese platter like the Spanish fig cake known as “pan de higo.” I add just a touch of fresh thyme, use preserved lemon as well as fresh zest, use molasses...
Nothing brightens up a holiday cheese platter like the Spanish fig cake known as “pan de higo.” I add just a touch of fresh thyme, use preserved lemon as well as fresh zest, use molasses instead of the traditional honey, and throw in some sour cherries and a few prunes to make it more interesting. I recommend using plum brandy in this, but feel free to use any fruit brandy, or a plain brandy, or even whiskey, if you like. Remember though, that this needs at least a few days to mellow before you serve it. Well wrapped, it will keep for at least a month. Serve thin slices with any cheese for a festive but elegant conclusion to any holiday dinner.

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Makes one mini loaf of pan de higo

8 ounces dried black mission figs, stems removed Ask a question about this ingredient

¼ cup pitted prunes Ask a question about this ingredient

¼ cup dried sour cherries Ask a question about this ingredient

½ teaspoon fresh thyme leaves (You can also use rosemary . . .but use a bit less of it.) Ask a question about this ingredient

½ teaspoon finely chopped preserved lemon (thoroughly rinsed) Ask a question about this ingredient

1 teaspoon grated orange zest Ask a question about this ingredient

1 teaspoon grated lemon zest Ask a question about this ingredient

½ cup toasted almond slivers Ask a question about this ingredient

½ teaspoon freshly grated nutmeg Ask a question about this ingredient

½ teaspoon lightly crushed anise seed (or more to taste) Ask a question about this ingredient

1 tablespoon regular molasses Ask a question about this ingredient

2 tablespoons plum brandy Ask a question about this ingredient

In a food processor, chop the figs by pulsing 10 or 12 times.
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Add all of the remaining ingredients except the brandy and process for 8 or 10 seconds, to combine well. Scrape down and pulse three or four more times.
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Remove the blade and sprinkle the brandy over the chopped fruits and nuts. Use the back of a small spoon or a sturdy spatula to incorporate the brandy.
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Line the two long sides and bottom of a mini loaf pan (4.5” x 2.5” x 1/5”) with parchment paper, creating a sling with enough paper left over to cover the top of loaf, once filled.
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Spoon the pan de higo into the loaf pan, pressing down hard. Fold the top edges of the parchment over the top. Sit a second, empty loaf pan on top. Put a couple of glass jars of jam, molasses or whatever else you have that’s fairly heavy into the top loaf pan.
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Allow to sit for at least two days. Remove the weights after two days and tightly wrap.
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Slice very thinly and serve with cheese. (I’ve been known to make tiny sandwiches with this, filled with fresh ricotta and jamon serrano.)
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Enjoy!! ;o)
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10 Comments on Slightly Savory Pan de Higo

nomnivorous added 5 months ago

So excited! I riffed off of this recipe and made my own pan de higo. All the same ratios, but used figs, apricots, thyme, preserved lime, lemon & orange zest, orange blossom water, pomegranate molasses and pinot noir. I'm intrigued to see how it mellows out, because the pom molasses brings some intense tartness to the mix. It's pressing now!

calendargirl added 6 months ago

SallyCan brought this to the DC Food52 Cookbook launch party this afternoon --- it is wondrously complex and elemental all at once. A real gem. Thank you!