Thoroughly wash and cook dried pears, apples, prunes, apricots, or peaches (sheptala), and figs. Cook raisins and currants separately. Finally, peel, core, and boil fresh apples separately in water with sugar. When cooked, remove the apples and strain the apple syrup through a napkin. Add the remainder of the sugar to the strained apple syrup and reduce to the requisite thickness, that is, to 1½ or 2 glasses, as desired. Strain the syrup again. Arrange a high mound of dried apples, pears, prunes, and raisins on a platter, sprinkle the top with currants and cherries taken from jam, and surround the mound of dried fruit with a ring of freshly boiled apples, interspersing them with halved figs. Pour on the remaining syrup cooked with finely shredded lemon or orange zest for flavoring. One-half wineglass sherry may also be added.