Asian Pear Fruit Salad

• 1/2 cup sugar
• 1/2 cup Vanilla bean, split lengthwise
• 5 cardamom pods
• 1/4 piece fresh ginger
• zest of one lemon
• 4 dried figs or dates, quartered
• 1/2 cup dried cranberries
• 3 Asian Pears
• shredded coconut

Fill a medium saucepan with 2 cups water. Add the sugar, vanilla bean, cardamom pods, ginger, and lemon zest.  Bring to a boil, and cook until all the sugar is dissolved. Let it cool for just a few minutes (it should still be hot) and then stir in the dried figs and cranberries. Let it cool completely. Meanwhile, peel and core pears. Slice thinly lengthwise or chop and place in a large bowl, and toss with the lemon juice. Once the syrup with dried fruit has cooled, pour it over the apples and pears. Cover and chill it for at least 30 minutes or overnight. When ready to serve, if there is too much liquid, strain it out and sprinkle coconut over top to serve.