Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.
1 (750 ml) bottle Moscato d'Asti Italian sparkling white wine
1 1/2 cups sugar
1 (6-inch) cinnamon stick (or two 3-inch sticks)
1 vanilla bean, split lengthwise
8 whole cloves, wrapped in cheesecloth and tied with kitchen string
Zest of 2 large oranges, zested with a strip zester
Zest of 1 lemon, zested with a strip zester
2 cups large dried Calimyrna figs, hard stems removed (12 ounces)
2 cups large dried apricots (12 ounces)
1 cup large pitted prunes (6 ounces)
1 cup large dried peaches, halved (6 ounces)
3/4 cup dried cherries (5 ounces)
Crème fraiche, for serving
Steps:
Combine the wine, sugar, cinnamon, vanilla bean, cloves, orange zest, and lemon zest in a large (10 to 11-inch diameter) pot or Dutch oven, such as Le Creuset. Add 2 cups of water, bring to a boil, reduce the heat, and simmer uncovered for 15 minutes.
Add the figs, apricots, prunes, and peaches to the simmering liquid and bring to a boil. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally, until all the fruit is tender and the liquid is reduced. (Not to worry if the figs are less tender; you don't want to overcook the rest of the fruit.) Remove and discard the cloves.
Off the heat, stir in the cherries and allow the fruit to cool to room temperature in the poaching liquid. Refrigerate for at least 4 hours. Reheat and serve warm or at room temperature with poaching liquid and a dollop of crème fraiche.
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