Perhaps you could make a jelly from them?  Simmer in a pan with a bit of water then pop into a jelly bag or tie into a teatowel set over a bowl to drain.  Use the liquid to make a jelly - all the flavour minus the gritty texture...

Alternatively you could make your own fruit vinegar by infusing the fruit in either a white spirit vinegar or a sweeter balsamic or wine vinegar.

Another idea would be to steam or simmer the fruit and extract the juice as with the jelly then use gelatin to create a fig flavoured Turkish delight...I have done this with elderflowers (a River Cottage recipe) and it works rather well.

Toffeeapple said:

The original query on this thread was in October 2009...

I know...was a bit late arriving to the party...