Preheat oven to 400º F. Slice the stem ends off the figs and slice each in half lengthwise. Place the figs into a large baking dish and toss with the vinegar (or liquor), honey, lemon zest and salt. Turn all the figs so they're cut side down in a single layer. For figs that are softer and juicier, cover the baking dish tightly with foil and bake for 15 to 20 minutes, or until the figs are softened and cooked through. For figs that are firmer, with less liquid, roast them in the oven, uncovered, for 30 minutes, or until cooked through.

When the figs are done, remove the baking dish from oven, lift off the foil, and let the figs cool completely. The roasted figs can be stored in the refrigerator for up to one week.