Wash the papaya thoroughly. Make shallow cuts along its skin to release the milky sap. Allow it to rest for 2 hours.

Peel the papaya using a vegetable peeler. Cut it in half lengthwise and remove the seeds with a spoon.

Slice the papaya into thin strips, about 1/2 inch (1.2 cm) thick, for even cooking.

Lay the slices on a baking sheet lined with parchment paper. Place them in an oven preheated to 175°F (80°C).

Dehydrate the slices for 1-2 hours, leaving the oven door slightly ajar to let moisture escape. Alternatively, dry them in the sun if weather permits.

In a large pot, combine water, granulated sugar, and piloncillo. Stir over medium heat until the sugar dissolves completely.

Add the cloves, cinnamon sticks, and pimienta guayabita if using. Bring the mixture to a gentle boil.

Lower the heat and simmer for 10 minutes to infuse the syrup with the spices.

Add the dehydrated papaya slices to the syrup. Stir gently to ensure they are fully submerged.

Simmer uncovered for 90 minutes, stirring occasionally. The papaya should turn translucent and the syrup will thicken slightly.

Transfer the papaya and syrup into sterilized glass jars while still hot. Seal tightly.

Allow the dessert to cool completely before refrigerating. It can be stored for up to 3 months.

Serve cold or at room temperature, accompanied by crackers or fresh white cheese for a traditional touch.