I have no direct experience, but I would assume the answer is "Yes." The osmotic pressure resulting from the difference of sugar dilution inside and outside the fruit would be similar in the two cases (honey and sugar).
I know honey has been used as an aseptic unguent since antiquity, but I wouldn't expect the benefit is because of "drawing out liquid" from a wound. Not even clear why that would be desirable. The reason that honey does not spoil is because the osmotic pressure referred to above kills any microbes by drying them out (i.e., removing their water through their cell walls).