Dried Fruit Compote

2 cups dates, cut in 1/4 pieces
2 cups dried apricots (cut)
2 cups black mission figs (cut)
2 cups dried peaches (cut)
4 cups apples (cut in slices, raw-firm-tart)
optional - 2 quarts of home canned pears

Place fruit in kettle big enough to allow fruit to swell. Cover with water about 2 - 3". Let soak 1 hour if convenient. If not, bring to a boil, and simmer 2 - 3 minutes. Add 2 T. arrowroot powder or agar-agar. Simmer 2 minutes more. Add 1 Tbsp. each lemon and ornage rind (Scrub the fruit well, use the white part just below the color). When all the fruits are mixed it should be quite thick. Remove from heat. Add 2 quarts of pears. Good warm or cold.

From: Ten Talents Cookbook by Frank and Rosalie Hurd.