2 c. Kosher dry red wine
1 c. golden raisins
1 tart green apple, peeled, cored & cut into 1/4" dice (about 1 c.)
3/4 c. pitted prunes, cut into 1/4" dice
1/2 c. dried apricots, cut into 1/4" dice
1/2 c. sugar
1 tbsp. honey (preferably orange blossom)
1/3 c. whole pecans
1/3 c. toasted walnut halves
1/3 c. toasted sliced almonds
6 fresh mint sprigs

Bring first 6 ingredients to a boil in heavy large saucepan, stirring until sugar dissolves. Reduce heat and simmer until almost all liquid is absorbed and mixture looks syrupy, stirring occasionally, 20-25 minutes. Cool. Bring honey to a boil in heavy small skillet. Add pecans and stir until well coated, about 15 seconds. Transfer to bowl. Cool slightly. Divide fruit mixture evenly among plates. Top with honeyed pecans. Sprinkle walnuts and almonds over. Garnish with mint sprigs and serve.