I'd pick the figs when they are at their ripest and stick them in the freezer for a week. Pull em out and let thaw and then mush em up with a sharpened paint stirrer or mortar mixer in a bucket with a drill.
Add some pectinase if you can get it while mushing. Strain it through some mesh to get the skins out and ferment. Pitch Pasteur red or distillers or wine yeast.
The pectinase should break down the remaining fruit mush while it's fermenting, but do a trial of 10l or so for the first one to see if it's going to work.
I'd add some sugar to the initial ferment if the hydro reading was under 1050-60 but only if it was under.
I'd also consider adding sugar to 100% backset for a second strip before combining them with some fresh wine for a spirit run.
For a macerated spirit that is quite an interesting liquer, i can reccomend this one i developed last year....
http://www.artisan-distiller.net/phpBB3 ... =32&t=4129