Other than eating them right off the tree, this is my favorite way of preparing fresh figs. You can use any wine:
red or white, fortified or not. As the figs cook, their red juices run and mix with the wine, juice and honey, making a flavorful syrup. Prepare this dish ahead or not, to serve at room temperature or warm with a dab of cream and simple
cookie.

12 fresh figs
1 teaspoon grated fresh orange zest
¼ cup fresh orange juice
¼ cup wine
2 or 3 tablespoons honey

Preheat the oven to 350 degrees F. Cut the stems off the figs. Cut the figs in half, horizontally. Set them cut side up
and press down slightly so they are stable; you may need to cut a sliver off the bottom to make a base. Set them in
an ovenproof dish just large enough to hold them in one layer.

Mix together the remaining ingredients and pour over the figs. Bake until the juices run and mingle, about 20 minutes.
To serve, divide the figs among serving plates, and spoon the syrup over and around them.

Makes 4 or more servings.