1/2 c. dried apricots, pitted
1/2 c. dried prunes, pitted
2 tart apples, cored diced, unpeeled
1 lg. pear, cored & diced, unpeeled
2 plums, pitted & diced, unpeeled
1 banana, peeled & diced
1/4 c. white raisins
1/4 c. Jim Beam or other good bourbon
1/4 c. chopped dates
1/2 c. coarsely chopped walnuts
6 tbsp. brown sugar
1 tsp. cinnamon
Grated zest of 1 lemon
Juice of 1 lime
2 tbsp. butter

Place apricots and prunes with water to cover in saucepan; simmer for 5 minutes and let cool in the liquid. Mix apples, pear, plums and banana. Dice cooled apricots and prunes, reserving liquid. Mix dates, raisins and nuts with sugar and cinnamon, then stir into rest of fruit. Divide fruit in half and put in three quart casserole. Dot with 1 tablespoon butter, sprinkle with lemon zest and 1/2 lime juice. Add remaining fruit, dot with remaining butter; add last of lime juice and lemon zest. Pour over 1/4 cup reserved fruit liquid and 1/4 cup Jim Beam or other bourbon. Bake at 325 degrees for approximately 1 hour or until fruit is very soft. Stir one time during baking. Serve lukewarm with whipped cream or ice cream if you believe in gilding the lily. Serves 6.