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Preheat your oven to 250°F. Arrange fresh figs on a parchment-lined baking sheet and cook until figs are slightly shriveled and have released some juices, about 40 minutes.
Combine sugar and water in a small saucepan over high heat and bring to a boil. Immediately remove from the heat.
In heatproof quart jar or medium heatproof bowl, carefully combine oven-dried figs, sliced dried figs, and warm simple syrup. Steep at room temperature for 3 hours.
Using an immersion blender, blend fig mixture until it is a chunky puree. Using a jelly bag or clean white t-shirt, strain into a clean jar. You will need to squeeze the jelly bag or t-shirt to help extract the most liquid. Cover and refrigerate until ready to use. Fig syrup keeps 1 week in the fridge.