In a medium saucepan combine water, prunes and apricots. Bring to a boil. Remove from heat and let stand for 15 minutes. Drain, reserving ½ cup liquid. Leave prunes and apricots on the side.
In the ½ cup liquid, combine pears, Amaretto, sugar and lemon peel. Cover and simmer 10 minutes until the pears are crisp-tender. Stir in prunes and apricots and heat through.
Serve warm over vanilla ice cream or frozen yogurt. Also make a wonderful topping for pound cake.
