Make a crosswise cut on the top side of each fig. Place the figs in a large bowl.
Add 4 cups of water, lime juice and let them soak overnight.
The next day rinse the figs and set a side.
Place the panela, cinnamon sticks and 7 cups of water in a large pot and cook over low heat until the panela is dissolved completely.
Add the figs and cook over low heat until the panela has a syrupy consistency, for about 1 hour and 40 minutes stirring occasionally.
Serve the brevas with queso fresco on the side or refrigerate in a covered glass jar up to a week.
Notes
*If you want to store this figs in syrup, place them in the fridge up to a week or use canning method to storage them longer.*To make this recipe you should use figs that are not ripe.*Allow the figs to cool well before storing in the fridge.