600g of dried apricots.
500g pears.
1kg sugar.
1 small tin of white grape concentrate.
Wash the fruit in a dilute sodium metabisulphite solution, then chop and put into a large pan. Add the sugar, cover with water and bring to the boil. Turn off the heat and leave to cool.
Pour into a sterilized fermentation bin. Add 1tsp of pectin enzyme, 1tsp of yeast nutrient and the yeast. Leave for a few days, occasionally mashing the fruit to get more juice out. Strain into a demijohn, add the grape concentrate and top up to 1 gallon with water. Fit the airlock.

When the fermentation has stopped (or the wine has reached the desirable sweetness), add some wine stabiliser. The wine will need to be clarified either by adding finings or syphoning into a 2nd demijohn and leaving to settle. Or both if the wine is quite cloudy.