Ingredients
2 c. dry red wine
1 c. ruby port
1 1/2 c. water
3/4 c. sugar
1 vanilla bean
20 black peppercorns tied in cheesecloths
1 stick cinnamon
3 quince
4 slice candied orange or 1/4 cup candied orange rind
8 plump dried pear halves
10 plump dried Black Mission figs
1/2 c. plump dried apricots
1/2 c. plump pitted prunes
Preparation
Step 1In a large saucepan, combine the wine and port and bring to a boil. Add the water, sugar, vanilla bean, peppercorns, and cinnamon stick, and bring to a boil again. Add the quince and candied orange and simmer over moderately low heat until the quince are just tender, about 45 minutes.Step 2Meanwhile, in a large microwave-safe bowl, cover the pears and figs with 1 inch of water. Microwave in 5-minute increments at high power until the fruit is plump but not mushy, about 15 minutes; drain. Add the pears, figs, apricots, and prunes to the wine syrup and simmer until all of the fruit is plump and very tender and the liquid is thick and syrupy, about 15 minutes. Discard the cinnamon stick, vanilla bean, and peppercorns and let cool. Serve the stewed fruit warm or chilled.
