Combine the quartered figs, water, and honey in a small saucepan set over medium heat.

Bring the mixture to a gentle boil, then turn the heat down low to maintain a light simmer for 12 to 15 minutes.

Gently press down on the softening figs using a wooden spoon or potato masher to break them apart and release all their rich fruit juices into the simmering liquid.

Remove the pan from the heat and let the mixture steep undisturbed for 15 minutes to fully infuse the syrup.

Pour the contents of the pan through a fine mesh strainer set over a bowl, gently pressing the fig pulp with a spatula to pull out every drop of flavor without pushing fruit solids through.

Funnel the liquid directly into a sanitized glass bottle, allow it to cool down to room temperature, seal with a cap, and transfer to the refrigerator.