Put the water, lemon juice, sugar and honey into a medium saucepan. Put on a moderate heat and allow the sugar to dissolve
Peel the pears, cut in half and gently drop them into the saucepan
Split the vanilla pod lengthways with a knife and add to the pan along with the orange & lemon zests, cinnamon, cloves, star anise and the cardamom pods
Cover and poach, without boiling, for 10 minutes - carefully turn the pears in the water midway through cooking to prevent browning
Peel and core the apple and cut into thin slices lengthways. Add to the pan and cook everything for a further 5 minutes
Push a sharp knife into the pears - if they are soft with just a little bite still left remove the pan from the heat. If the pears are still quite firm continue to cook for another few minutes and test again
Off the heat add the teabag and leave to infuse for 15 minutes
Remove the tea bag and add the apricots, prunes and cranberries. Mix well and leave to cool
Remove the cinnamon, star anise, cloves and cardamom pods. Cover the fruit directly with clingfilm to prevent browning and store in the fridge until required
Best served at room temperature and eaten within 5 days