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1
Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only).
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2
Place peels in heavy large saucepan.
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3
Juice oranges and lemons.
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4
Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use).
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5
Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves.
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6
Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour.
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7
Transfer to bowl; cover and chill at least 6 hours.
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8
(Can be prepared 3 days ahead.
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9
Keep chilled.)
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10
Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside.
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11
Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over.
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12
Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
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13
Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat.
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14
Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil).
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15
Remove from heat.
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16
Gradually stir in remaining 3/4 cup whipping cream.
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17
Whisk cream mixture into yogurt mixture.
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18
Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins.
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19
Refrigerate yogurt creams until set, at least 4 hours.
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20
(Can be prepared 1 day ahead.
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21
Cover and keep yogurt creams refrigerated.)
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22
Cut around yogurt creams to loosen.
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23
Turn out onto plates; surround with figs and syrup and serve.
