Bring sherry and juice to a boil in a small saucepan, simmer until liquid is reduced to 1 cup, about 8 minutes. In a small saucepan, melt butter and honey over medium heat to a caramel-like consistency. Add sherry mixture, orange zest, and lemon juice. Reduce until consistency of light syrup. Add figs and cook until heated through. Serve with ice cream.
Recipe courtesy of Gourmet Magazine