1. Trim bottoms of figs so they stand upright, remove the stems, and score each fig top with a 1/4 inch "X"; set aside for later.
2. Beat whipping cream and sour cream together in a mixing bowl with an electric mixer until stiff peaks form.
3. Gently fold in 1/4 cup of honey and a pinch of salt, then cover with plastic wrap and refrigerate for later use.
4. Warm the wine in a medium saucepan on medium-high heat; add peppercorns, cinnamon sticks, 1 tablespoon honey, cloves, vanilla extract, balsamic vinegar, and lemon and orange zests.
5. Stir until honey dissolves and flavors blend, then reduce heat and simmer slowly for 25 to 30 minutes, watching carefully so the liquid doesn't cook away too much.
6. Carefully place the figs, upright, in the saucepan, then cover and cook an additional five minutes on low heat.
7. To create individual servings; place a spoonful of the cold honey cream from the refrigerator in the center of a dessert plate. Arrange 3 figs on top of the cream, then drizzle a small amount of the spicy poaching liquid on each serving.
8. Garnish with a sprig of mint in each fig top, then serve immediately. Yields 4 servings.