Thoroughly wash the fresh figs under cold running water. Carefully trim the very tip of the stem from each fresh fig.
2
In a large pot, combine the piloncillo, water, Mexican cinnamon stick, and lime zest. Bring the mixture to a medium boil over medium heat, stirring occasionally, until the piloncillo is completely dissolved and the syrup begins to thicken slightly.
3
Gently add the prepared fresh figs to the simmering syrup in the pot, ensuring they are mostly submerged.
