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| 3 Tasse | Dried apricots; packed |
| 1/2 Tasse | golden raisins |
| 1/2 Tasse | Packed dried prunes; halved (pitted) |
| 3 | Bosc pears; unpeeled, cored (or Anjou pears), cut into eighths |
| 3 mittel | Apples; peeled and cored (Rome, Jonathan, etc), cut into chunks |
| 2 Scheibe | Lemon; use up to 3 slices |
| 2 Esslöffel | Lemon juice; or more, to taste |
| 1 gross | Cinnamon stick; or 1/4 tsp ground |
| 1/3 Tasse | Honey; to taste, *see note |
| 1 Tasse | Water; or apple juice |
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Combine first five ingredients in a large heavy-bottomed non- reactive pan. Add the lemon slices and juice, cinnamon stick, honey and water.
Cover the pan, set it over medium heat, and bring to a boil. Immediately, Lower the heat to a simmer and cook for about 15 to 20 minutes, or til the chunks of pear and apple are very tender when pierced with a sharp knife. Remove from the heat, taste, and add more sweetening or lemon juice if needed.
Transfer the fruit and juices to a bowl. If preparing ahead, cover and refrigerate. Serve warm or at room temperature.
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