I would suggest to prepare figs puree then freeze it, so you have it available all year.
Wash the figs, cut them in half to make sure they are good (nothing rotten, no bugs...). Add a bit of lemon juice (around 20 g lemon juice for 1000 g figs), then blitz them with a hand held blender until you get a puree. Then pass the puree through a sieve to eliminate the seeds. This is a bit of a PITA to do, but a seedless puree is much much better. You can use a food mill with small holes to speed up a bit (I have the food mill tool for my stand mixer, so the machine does all the work). Once you prepared the seedless puree you can freeze it in whatever container you prefer. This way you have fresh figs puree whenever you need it.
You can use figs puree to make fig jam, just add the needed amount of sugar and cook as usual.
You can use it as a base for sauces, for example mix it with reduced duck stock, then serve the sauce with duck breast.
You can use it as a base for sorbets / ice creams. Figs sorbet recipe is really easy: 300 g figs puree, 200 g simple syrup (100 g water + 100 g sugar).
You can use it as a base for mousses (figs puree + Italian meringue + gelatin + whipped cream), in which case you need to cook the figs puree (above 90° C) before use. Figs contain ficain, an enzyme that dissolves gelatin, so if you don't cook the puree you end up with a liquid sauce and not a mousse.
Figs + saffron is one of the best pairings ever. Anice, licorice, cinnamon are great too. Other pairings: walnuts, almonds, pecans, caramel, pineapple, peaches, ginger, fennel seeds, Sichuan pepper, long pepper, allspice, jalapeno, mustard seeds, mint, melissa, bay leaf, rosemary, most black teas...
Teo