Combine wine, sugar, lemon zest, 1 1/2 cups water, thyme, and vanilla bean in a non-reactive medium size saucepan and heat to simmer, let simmer gently for 5 minutes.
Add figs to the syrup and continue to simmer until the figs are tender about 5 minutes. Remove from the heat and let figs cool about 10 minutes in the syrup. Remove and discard the thyme.
Divide the figs among four glasses or bowls and spoon the warm syrup over the fruits. Garnish with Creme Fraiche and fresh thyme sprigs.
Recipe courtesy of Melissa Murphy, Sweet Melissa Patisserie, Inc.