Macerate the dried figs in the brandy, water and 2 tablespoons of honey overnight. There should be enough liquid to cover the figs.
In a medium pot over medium-low heat, combine the remaining honey with the orange juice, peel, anise seed, lemon juice and salt. Stem and slice the figs in half, and add to the honey mixture.
Bring to a gentle simmer and cook until the mixture reduces to a glaze-like mixture - about 15-20 minutes. The figs should be very soft, but still holding their shape. Turn the figs carefully with a large metal spoon during the simmering process to completely cover them with the honey-orange juice. Cool slightly.
Whip the whipping cream to a medium peak using a hand or standing mixer. Add the remaining ingredients and continue to beat for about 20 - 30 seconds until it is the consistency of whipped cream.
Refrigerate until ready to use.
Place a quenelle of Orange Mascarpone Whipped Cream on a small plate and arrange several figs around it.