How to Make It
In a medium saucepan, combine the figs and water and let stand for 1 hour. Add the wine, honey, sugar, lemon zest and bay leaves and bring to a boil. Reduce the heat to low and simmer the figs until softened, about 20 minutes.
With a slotted spoon, transfer the figs to a bowl. Boil the cooking liquid until syrupy, 6 to 8 minutes. Remove the strips of lemon zest and the bay leaves and pour the syrup over the figs. Sprinkle with the fennel seeds and serve warm.