Cut into top of figs; quarter without cutting all the way through. Place figs in a large bowl. Add 4 cups of water and lime juice into bowl; soak overnight. The following day, rinse the figs and set aside. Place panela, cinnamon sticks, and 7 cups of water in large pot and cook over low heat – until panela is dissolved. Add figs and cook over low heat until panela thickens into a syrupy consistency. This should take around an hour and a half – stir occasionally. Let cool and keep in the refrigerator. Serve with a slice of queso panela (or queso fresco) – best served cold.