Core and halve nashi; cut into wedges. Peel rind from half of the lemon, avoiding any white pith; cut rind into thin long strips.
Squeeze lemon – you will need 2 tablespoons juice.
Combine rind, juice, Muscat, water and honey in a saucepan,
bring to boil; stir until honey is melted. Stir in nashi, figs and apricots.
Simmer, uncovered, for 5 minutes, or until nashi are just tender. Remove fruit from syrup using a slotted spoon; keep warm.
Boil syrup, uncovered for about 7 minutes or until reduced by half. Serve hot syrup over fruit.