Place sugar and water into pot over medium heat and stir until sugar has completely dissolved. Add port and heat. Pour into slow-cooker.
Place fruit pieces into syrup immediately after peeling or they will discolour.
Add lemon, ginger, spices.
Split vanilla pod, scrape seeds into syrup and add whole pod.
Place lid on and cook on high for 1 hour. Reduce heat to low and cook for 6-7 hours.
Turn off and cool the fruit in the syrup - this will help it to take up more colour.
Strain the syrup into a pan, bring to boil over medium heat and cook until it's reduced by half. Cool, then pour over the fruit.
The refrigerated fruit will keep well in the syrup, but if you can take the time to do this next step, you will make them gobsmackingly good!
Preheat oven to 180C.
Line a baking pan with baking paper and place the fruit on it, in a single layer. Drizzle with 1/2 the syrup and honey or maple syrup..
Bake for 40 minutes, or until edge begin to caramelize.
Serve with cream, ice cream, mascapone cheese or yoghurt. Weep with joy.
