Prep. Time: 20-30 minutes
Preheat oven to 180°C. (350°F.)
Cooking Time: 30-40 minutes

To make the tuiles

1. Cream the butter, confectioners’ sugar, and lemon zest. Add the honey and flour and mix well.
2. Spread about 1/2 teaspoon of the batter onto a Silpat-lined or nonstick sheet pan. Use a small offset spatula to spread the tuile into a 1 3/4-inch circle. Repeat the process, making at least 18 tuiles (the extra will allow for breakage).
3. Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish.
4. Bake at 180°C. (350°F.) for 5 minutes, or until golden brown. (The tuiles may be cut with a ring cutter after cooking for a more precise shape.) Immediately transfer the tuiles to a countertop or other flat surface to cool.

To prepare the figs

1. Cut the tops off 6 of the figs. Use a small spoon to press a cavity into each fig and dip the whole fig in the Simple Syrup.
2. Fill the figs with the port. (If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes.)
3. Place the filled figs on a sheet pan and bake at 180°C. (350°F.) for 25 minutes, or until they have softened.
4. Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch-thick slices. Warm the slices in the remaining Simple Syrup.

To make the goat cheese cream

1. Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar.
2. Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture.

Assembly

1. Place 3 to 4 fig slices on one half of each plate. Place a small spoonful of the goat cheese cream on the figs and top with a tuile.
2. Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of cream, and a tuile on top of the first stack.
3. Build another layer with a spoonful of cream, figs, another spoonful of cream, and a tuile.
4. Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream.
5. Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal.