In a nonreactive pan, simmer the wine, lemon juice, sugar, cinnamon, bay leaf, coriander seeds, and black peppercorns for 15 minutes, covered. Strain, return to the pan, and add the dried fruit, sherry, and ginger. Simmer, covered, another 10 minutes. Add the pears or apples and lemon zest, simmer until just tender, 3-5 minutes, and then cool. Carefully stir in the berries. Store, refrigerated, for up to 10 days.

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