1lbfresh figs, stemmed and cut into 3/4-inch pieces
1/3cupruby, or tawny port
1large navel orange
1/2cupheavy whipping cream
Place the figs, port and granulated sugar in a saucepan and set aside.
Using a vegetable peeler, remove the outermost layer of the orange peel (no more than 1/16-inch thick), taking care not to include any of the bitter white pith below. Slice into thin strips and place all but 1 tablespoon in the saucepan with the figs. Finely chop the remaining zest and set aside.
Using a knife, remove the remainder of the peel from the orange. Cut it into thin slices, then separate each slice into quarters. Cover and refrigerate until ready to use.
Bring the fig mixture to a simmer over medium heat and cook, stirring occasionally, until the liquid has nearly evaporated and the consistency is like a slightly runny jam. Transfer to a bowl and chill thoroughly, at least 2 hours.
Place the mascarpone cheese, confectioners' sugar, orange extract, triple sec and reserved orange zest in a mixing bowl, and beat for about 30 seconds with a handheld electric mixer. Add the whipping cream and beat on high until the mixture forms soft peaks.
To assemble the parfaits, spoon about 3 tablespoons of the mascarpone mixture into the bottom of 4 small serving dishes. Top with orange slices and some of the fig mixture, then repeat the layers, reserving about 1-1/2 tablespoons of the mascarpone mixture for garnish if desired.