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.