Soak the figs, dates, apricots, cherries,
and raisins in warm water for 3 hours, then drain. Set aside. Meanwhile,
combine the white wine, sugar, cloves, cinnamon sticks, vanilla, and
orange and lemon slices in a stainless-steel pot. Add the pears and
cover with a clean white kitchen towel. Return to a simmer and poach
until the pears are tender, approximately 20 minutes. Remove the pears
with half the poaching liquid, cover with a towel, and chill. Poach the
figs and apricots in the remaining poaching liquid until tender,
approximately 20 minutes; add the cherries, raisins and dates. Remove
from the heat, add the rum, and chili. To serve, slice the pears in
half. Arrange in 4 stemmed glasses or bowls along with other dried
fruits. Spoon a little syrup over and garnish with cinnamon sticks,
raspberries, and fresh mint sprigs.
