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Preheat oven to 400°F. Stir together fig pieces and honey in an 8-inch square baking dish.
Bake fig mixture in preheated oven until juices bubble around edges of baking dish, about 20 minutes. Let stand until cool, about 1 hour. Mixture will thicken slightly as it cools. Stir in lemon juice and balsamic vinegar.
Serve compote over scoops of vanilla ice cream, and garnish with flaky sea salt. Store compote in an airtight container in refrigerator for up to 3 weeks.