Place figs and all other ingredients in medium sauce pan. Bring to boil.
Reduce heat to simmer. Simmer for 45 minutes until figs break apart.
Puree with immersion blender until smooth. If it is too liquidy, continue reducing. If too thick, thin with water or apple juice.
Taste. If figs are not sweet, add additional sugar to your liking. (Note: The natural sugar content of figs varies widely depending on climate and weather. So, you may need to play with the amount of sugar you add.)
Serve with cheeses or add a little veal or chicken stock and less sugar for a nice sauce for pork, veal, chicken or even duck. If using with savory dishes or for a unique taste with cheeses at the end, add a teaspoon or two of fresh, chopped thyme.