1.Preheat oven to 180°C (160°C fan-forced). Line a baking dish or large ovenproof dish with baking paper.
2.Combine the juices, sugar and spice in a large bowl. Peel the apples and cut into 6 wedges lengthways; remove cores and add to the bowl. Peel the pears and cut into 6 wedges lengthways; remove cores and add to the bowl. Add rhubarb to the bowl and toss gently to coat the fruit.
3.Transfer fruit and liquid to the prepared baking dish; cover with foil. Bake for 30-40 minutes or until fruit is beginning to soften.
4.Meanwhile, put the figs and cranberries in a small heatproof bowl; pour over 1 cup (250ml) of boiling water. Stand for 30 minutes; drain.
5.Remove foil from dish, add the dried fruit and bake for a further 10 minutes.
6.Serve the fruit with cream or yogurt, if desired.
Not suitable to freeze or microwave.Note