Preheat the oven to 350 degrees F.
To make the tuiles: In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest. Add the honey and flour and mix well. 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). Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish. Bake 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 tuile to a countertop or other flat surface to cool.
To prepare the figs: 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. 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.) Place the filled figs on a sheetpan and bake at 350 degrees for 25 minutes, or until they have softened. 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: Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar. Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture.
To assemble, 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. Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of the cream, and a tuile on top of the first stack. Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile. Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream. Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal.
Prepare an ice water bath. Bring the cream and milk to a boil. Whisk together the egg yolks, and sugar, and slowly pour in some of the hot cream to temper the eggs. Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use.
Cook the sugar in a heavy-bottomed saute pan over medium heat for 3 minutes, or until golden brown. Add the orange juice and bring to a boil. Add the figs, star anise, and peppercorns, bring to a boil, and cook for 3 minutes. Remove from the heat and strain through a fine mesh sieve, pushing on the solids to remove as much liquid as possible. If necessary, thin with a little warm water to a make a sauce consistency.
Recipe adapted from Charlie Trotter's Desserts, by Charlie Trotter and Michelle Gayer, published by Ten Speed Press, 1998