DESSERT

BLACK FIGS WITH DULCE DE LECHE (Brevas Rellenas con Arequipe)

In Colombia, cooks simmer figs in a sugar syrup to firm them up and then fill them with arequipe, their version of the unctuous caramelized milk paste better known as dulce de leche. I much prefer fresh figs. This is a wonderful sweet snack for a merienda (the Latin afternoon coffee or tea time) or a simple, elegant dessert with a glass of sweet port, moscatel or a honeyed, late harvest chardonnay.

• 12 large black figs (about 2 ounces each)

•  ¼ cup dulce de leche

• Sea salt

Rinse the figs under cold running water and pat them dry. With a sharp knife, make a lengthwise incision along the center of each fig, making sure not to cut through the other side. Fill the incision with about 1 teaspoon dulce de leche and sprinkle with salt to taste. Place on a decorative plate. Makes 6 servings.

Per serving: 122 calories (7 percent from fat), 1 g fat (0.5 g saturated, 0.3 g monounsaturated), 2.7 mg cholesterol, 1.5 g protein, 29.5 g carbohydrates, 3.3 g fiber, 11.1 mg sodium.

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