Rinse and dry leftover fresh figs that are not perfect to eat, or figs that have fallen from the tree. Alternatively, you can use dried California figs. Cut off the stem, slice in half vertically, and cook the figs for about 20 minutes in sweet Samos wine that barely covers them, stirring every now and then, until softened.
They should have absorbed most of the liquid. Puree the figs in the blender, let cool, measure the amount you need, and freeze the rest in batches to use in sweets, ice creams, sauces or marinades, adding honey or salt, hot pepper, spices, and/or herbs as needed.