Snip stems from figs; cut figs in half. Combine with apricots, Marsala and water in a small stainless steel saucepan. Cover and let soak (macerate) for 1 to 2 hours at room temperature or overnight in refrigerator. (If necessary after macerating, add a little more water before cooking; the fruit should be well covered with liquid.)

Bring fig mixture to a boil; reduce heat, cover and simmer for 10 minutes or until fruit is very tender. Let cool.

Peel oranges and tangerines, paring off outer membrane. Holding fruit over a large bowl, cut away sections from between inner membranes. Squeeze any juice into bowl before discarding membranes.

Peel pears (if desired), remove cores and cut into bite-size chunks. Add to orange sections in bowl. Add grapes and dried-fruit mixture. If the salad needs more liquid, add some orange juice. (Make-Ahead: Can be covered and refrigerated for up to 4 hours before serving.)

Makes 8 servings.