In a medium saucepan, combine the panela (or piloncillo) and water. Heat the mixture over medium heat, stirring occasionally until the panela dissolves completely. This process creates the base syrup for the dulce. For best results, ensure no undissolved sugar remains.

Once the panela syrup is smooth, add the cinnamon stick and whole cloves. Allow these spices to infuse the syrup for about 5 minutes, stirring occasionally. This step is crucial for building the dish's signature aroma and warmth.

Add the cleaned nance fruit to the saucepan. Stir gently to coat the fruit evenly in the spiced syrup. Reduce the heat to low, ensuring a gentle simmer to prevent the fruit from breaking apart.

Simmer the nance fruit in the syrup for 20–25 minutes. Stir occasionally, taking care not to mash the delicate fruit. The syrup should thicken slightly, and the nance will absorb the flavours of the spices.

If desired, add the vanilla extract and rum during the final 5 minutes of simmering. The vanilla enhances the sweetness, while the rum provides a subtle, traditional depth of flavour.

Remove the saucepan from heat and allow the dulce de nance to cool slightly. The syrup will continue to thicken as it cools. Discard the cinnamon stick and cloves before serving.

Serve the dulce de nance at room temperature in small dessert bowls. Garnish with a drizzle of the thickened syrup for added sweetness. Pair it with a dollop of fresh cream or a slice of queso fresco for a traditional Salvadoran touch. For an extra flourish, sprinkle a few toasted nuts or coconut flakes on top.