1 lb Prunes; pitted

      8 oz Dried apricots

      8 oz Dried pears

      3 c  ;Water

    1/2 c  Sugar

    1/2    Vanilla bean

      2    Lemon zest strips, 2" each

      2 tb Freshly squeezed lemon juice

  Stir all ingredients together in a large heavy saucepan.  Bring the
  liquid to a boil over medium-high heat, then reduce the heat to as
  low as possible and cook, covered, until the fruit is softened and
  tender, 2 hours.  Stir the fruits occasionally while they cook.
  If you have a crockpot, stir all the ingredients together in it and
  cook until the fruit is tender, 6 to 8 hours.
  Serve the fruit warm or at room temperature.
  Yield: 6 to 8 servings.
  Loomis says that the crockpot method is preferable, for depth of
  flavor. She suggests serving this as brunch by itself, over waffles
  or pancakes, or for dessert over vanilla or cinnamon ice cream.  Or,
  eat this on its own for a sweet snack.
  From _Farm House Cookbook_ by Susan Hermann Loomis.  New York: Workman
  Publishing Company, Inc., 1991.  Pg. 494.  ISBN 0-89480-772-2.