Rinse the fresh figs thoroughly under cold water and pat them dry with a clean kitchen towel. Using a sharp paring knife, carefully trim the stem ends without cutting too deeply into the fruit.

In a large saucepan, combine 4 cups of water with the panela or brown sugar, stirring over medium heat until completely dissolved. Add the cinnamon sticks, whole cloves, and a pinch of salt to the syrup.

Once the syrup begins to simmer, carefully add the prepared figs to the pot. Ensure they are submerged in the liquid, adding more water if necessary. Bring to a gentle boil, then reduce heat to low.

Simmer the figs uncovered for 35-40 minutes, turning them occasionally with a slotted spoon to ensure even cooking. The figs should become tender and the syrup should thicken slightly and take on a deep amber color.

Remove the saucepan from heat and allow the figs to cool in the syrup for at least 15 minutes. This resting period allows the fruit to absorb more of the spiced flavors.

While the figs are cooling, slice the fresh cheese into portions approximately 1/4 inch thick. Traditional Colombian queso fresco or mozzarella works beautifully.

To serve, place 2-3 warm figs in individual serving bowls, ladle some of the spiced syrup over them, and place slices of cheese alongside or on top. The cheese will slightly soften from the warmth of the figs.