1.Bring the water, muscat, sugar, peppercorns, rind and juice to the boil in small saucepan. Cool 10 minutes.
2.Strain muscat mixture into 14cm x 21cm (5½-inch x 8½-inch) loaf pan. Cover with foil; freeze about 4 hours or until firm, scraping granita from bottom and sides of pan with fork every hour.
3.Dry-fry fennel seeds in small saucepan until fragrant. Add the extra water and honey; bring to the boil. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until mixture thickens slightly. Strain through sieve into small jug; discard seeds. Cool syrup 10 minutes.
4.Cut figs lengthways into five slices; divide among serving plates. Drizzle figs with syrup; top with granita.